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Ingredients
- 30 g di Parmigiano Reggiano, a pezzi (2-3 cm)
- 50 g di cipolla in quarti
- 30 g di olio extravergine di oliva
- 300 g di salsiccia fresca senza pelle
- 30 g di vino bianco secco
- 300 g di polpa di zucca a tocchetti (1 cm)
- 1 pizzico di sale
- 1 pizzico di pepe nero macinato
- 500 g di pasta secca tipo paccheri
- 150 g di Taleggio a tocchetti
- Nutrition
- per 1 porzione
- Calories
- 592 kcal / 2477 kJ
- Protein
- 23.8 g
- Fat
- 27.5 g
- Carbohydrates
- 62.3 g
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