- 500gr macaroni
- 250 g Parmesan, finely grated
- 150 g cream cheese
- 150 g butter
- Some basil leaves
- Evo, salt and pink pepper grains
Recommended wine: Drusian Valdobbiadene Prosecco Superiore DOCG Spumante Brut
Cook the macaroni in a large saucepan of boiling salted water for 8–10 minutes. Drain well and set aside. Melt the butter over a medium heat in a saucepan where you have already put three spoons of extra virgin olive oil. Add the Parmesan and cream cheese and stir, cooking for a few minutes. The sauce must be soft and smooth, not too thick. Add the macaroni, sprinkle with the basil leaves cut into small pieces and with some ground pink pepper grains.