Asiago Aged PDO, created with partially skim cow’s milk, has a strong and savory taste.

INGREDIENTS

• 1/4 lb Asiago Aged PDO
• 1/2 lb fresh egg noodles
• 2 Tbs butter
• salt to taste

PREPARATION:

Cook the pasta ”al dente”, drain it, save 1/2 cup of cooking water. Saute’ the pasta in a frying pan with the butter and the Asiago Aged PDO cut into thin slivers. To keep the pasta soft while stirring, pour in cooking water to reach your desired consistency. Serve piping hot.