PASTA
Size: 320g
Ingredients: Durum wheat semolina rimacinata flour, Eggs, Ricotta cheese, Flour white 00, Bechamel sauce (milk, flour, butter, nutmeg, salt, black pepper), Onion, White mushroom, Brown mushroom, Grana Padano, Portobello mushroom, Pecorino Romano cheese (milk, salt, lamb's rennet), Heavy 35% cream, Extra Virgin olive oil, Salt, Porcini mushrooms, Turmeric, Garlic, Black pepper.

**SAUCE**
Size: 100mL
Ingredients: Unsalted butter, Sage, Rice starch, Salt, Black pepper.

**TOPPING**
Ingredients: Parmigiano cheese.

**Contains:** Milk, Wheat

PASTA


SAUCE

1. Place 2 frozen pucks of BURRO sauce in a saucepan on low-medium heat.
2. Add 100ml of water to the pasta sauce and cook with a lid on for 7-10 minutes or until melted.
3. Separately, fill a medium-sized pot with 2.5L of water and 1 tsp of salt. Bring to a boil over high heat.
4. Add pasta to boiling water, cook for 5-6 minutes or until al dente. Stir regularly.
5. Once the pasta sauce is melted, continue cooking the sauce for 2 minutes with the lid off, stirring occasionally. Add a splash more water if needed. (Chef's tip: try adding pasta water).
6. Strain the pasta and mix it with the sauce in the saucepan. Add a pinch of salt and black pepper. Toss gently to coat.
7. Finish with a sprinkle of Parmigiano cheese. Buon appetito!