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14 oz spaghetti
7 oz fresh ricotta cheese
2 Tropea’s onions
Extra virgin Olive oil
Cut the Tropea’s onions very thinly and cook with olive oil.
Add water once dried and continue cooking until creamy.
Cook spaghetti in salted boiled water.
Mix the onion cream with the fresh ricotta cheese and a little of cooking water.
Pour the mixture into a pan and mix spaghetti with the sauce.