250 g. Tagliatelle
Parmigiano Reggiano cheese to taste
Rosemary to taste
Cook the Tagliatelle in plenty of salty water until “al dente”. In a pan with a drizzle of oil, add the roe deer ragout and season with some rosemary. Drain the Tagliatelle and toss in the sauce with grated Parmigiano Reggiano. Decorate with a sprig of rosemary and serve.