Tagliatelle 350 gr.
Cream 4 spoon
Sausage 200 gr.
Extra Virgin Olive Oil qb
Reduce the sausage into crumbs and cook in a saucepan with a drizzle of oil.
Cut the zucchini into slices and put them on baking tin than bake at 200 ° for 10 / 15min.
Whip the eggs and put it in a pan with a little oil, straining it to reduce it to “mimosa” (scambled) than add salt.
Cook Tagliatelle for 6 minutes in salted water.
Drain “al dente” and pour into the saucepan with sausage.
Add cream and scumbled eggs and amalgamate.
Serve and garnish with zucchini chips.
Cooked by Acquario Blu