Paul Genaux learned how to make this simple pasta dish in a cooking class he took in Naples, Italy. Using imported Parmigiano-Reggiano cheese makes a big difference in the flavor of the dish.
This Story Originally Appeared On sunset.com
Credit: James Carrier
Recipe Summary test
489 calories; calories from fat 26%; protein 21g; fat 14g; saturated fat 4.9g; carbohydrates 69g; fiber 4g; sodium 390mg; cholesterol 16mg.