I made bagna cauda since I had a ton of garlic sitting around, then decided on a whim to build it up into a light cream sauce with nutmeg and pepper to dress bucatini and topped it with a calabrian chili & brown butter pangrattato. Not an “established traditional” Italian recipe, but certainly something that feels at home within Northern cuisine, and really delicious.
by pablo_pcostco
2 Comments
Looks dope and as long as the pasta is al dente and the toppings have harmony its italian as far as im concerned
Looks delicious! Gotta try Pangrattato with brown Butter.