Fettucine with Pheasant

chef

Leonardo Pellacani

Other Ingredients

420 g. Tagliatelle pasta

q.s. White wine

q.s. Shallots

q.s. Chopped Parsley

q.s. Parmigiano Reggiano cheese

Serve 6

Cook the tagliatelle in boiling salted water. Meanwhile in a pan, heat a tablespoon of oil and sweat the shallots, deglaze with the white wine and let it evaporate. Add the pheasant sauce and a ladle of cooking water. Drain the tagliatelle and toss them in the sauce with parsley and parmigiano. Serve with a drizzle of extra virgin olive oil.