Ingredients: 250g pasta alla chitarra, 1 small bunch of rocket, 1 spoon grated Parmigiano Reggiano, 1 spoon grated bread, 40g butter, 2 red onions, extra virgin olive oil, cream, salt, white and black pepper.
Preparation: Peel and slice the onions, put them in a large frying pan and let them brown with some oil. Wet them with 1lz glass of boiling water, cover and let them cook for 10 minutes by medium heat. Wash rocket and slice it in thin stripes. Meanwhile let the butter melt in a small pan and there make the grated bread toast. Add Parmigiano Reggiano and 1 teaspoon of white pepper. Boil Pasta alla chitarra in abundant salted water, drain them "al dente" and flavour with the onions; add cream, the mix of butter and grated bread, 1 teaspoon of black pepper and the fresh rocket.