Fettuccine with Beef Fillet Strips, Chicory and Ricotta Sauce

For the fettucine with beef tenderloin strips, rinse the beef tenderloin under cold running water, drain, pat dry and cut into thin strips. Season with salt and pepper.

Peel the onion and cut into fine cubes.

Clean the chicory, cut in half and cut out the bitter root end in a wedge shape. Cut the whole thing crosswise into strips about 2 cm wide.

Cook the Barilla Fettuccine according to the package instructions.

Heat the olive oil in a pan, fry the fillet strips in it, add the onion and fry briefly. Sauté the chicory briefly, add the Barilla Ricotta Pasta Sauce and the Soave wine and heat briefly.

Drain the pasta, add 3 tablespoons of pasta water to the pan and fold in the pasta.

Serve the fettuccine with beef fillet strips still sprinkled with basil.

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