Ingredients:

• 400g maccheroni al pettine
• 200g culatello
• 30g butter
• 15 sage leaves

For the Parmesan Cream:

• 500ml whole milk
• 30g butter
• 30g flour 00
• 50g grated Parmigiano Reggiano

Preparation

To make the Parmesan cream, melt the butter in a saucepan and, once melted, add the flour gradually, stirring with a whisk to obtain a well-mixed roux, then add the hot milk. Cook the mixture over low heat until thickened, stirring continuously. Remove from heat and gradually add the grated Parmigiano Reggiano.

Cut the culatello into strips and prepare a pan with 30g of butter and cleaned sage leaves. Add the culatello strips to the pan and sauté over low heat for 10 minutes.

Cook the maccheroni al pettine and, once drained, mix them in the pan with the culatello and sage. Finally, add the Parmesan cream and mix well.