Fusilli Integrale with Carrots, Caramelized Onions and Tuscan Pecorino Cheese

For the Fusilli Integrale, cut the red onions into rings. Heat the olive oil with a little salt and honey. Add the onions and caramelize, then remove from the pan and set aside.

Cut the carrots into cubes and fry them in the same pan. Add the caramelized onions and a spoonful of the cooking water to the pasta.

Cook the Barilla Integrale Fusilli al dente, mix with the sauce and steam the whole thing for a minute.

Cut the pecorino into fine strips and garnish the plate with it before serving the Fusilli Integrale.

Preparation Tip:

A delicious Fusilli Integrale recipe!

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