Chitarrine with Parmigiano Reggiano cream, pink pepper and aromatic herbs

Transform any weeknight dinner into a masterpiece with this effortless recipe for chitarrine with Parmigiano Reggiano cream. Meaning “little guitars”, chitarrine is aptly named for its thin, flat strings similar to those of a guitar.

24-month Parmigiano Reggiano becomes an indulgent cream, perfectly seasoned with pink pepper, sage, and marjoram to create a symphony of flavours on your plate. Crowned with shavings of Parmigiano Reggiano, this dish is a testament to the exceptional taste that can be achieved with a little effort. Pick up all the ingredients you need at Eataly Yorkville and Eataly Sherway Gardens!

Chitarrine with Parmigiano Reggiano cream, pink pepper and aromatic herbs

INGREDIENTS

360g Chitarrine pasta
500ml milk
50g butter
250g Parmigiano Reggiano

Pink pepper to taste
Sage
Marjoram

1. Heat up the milk without bringing it to the boil. Meanwhile melt the butter in a pot.

2. Pour the hot milk and continue stirring to prevent the formation of lumps. Remove from the heat and add the grated Parmigiano Reggiano. Stir quickly to allow Parmigiano Reggiano to melt.

3. Cook the pasta in abundant salted boiling water. Drain and dress it with the Parmesan cream.

4. Finish the dish with milled pink pepper, the leaves of sage and marjoram and some shavings of Parmigiano Reggiano cheese.