FUNGHINI WITH CREAM SAUCE
INGREDIENTS
400 g Tricolour Funghini
250 ml milk
100 g butter
100 g grated cheese
pepper
olive oil and salt.
METHOD
Cook the pasta in plenty of boiling salted water. Drain it and place it in a deep oven dish. Dot with butter, add the cheese and 250 ml of milk. Sprinkle with black pepper and gratin it for 6 to 8 minutes, until the milk thickens. Put in a serving dish to serve.
