Tagliatelle Carbanara
This creamy and comforting tagliatelle dish is a delightful combination of tender pasta intertwined with a luscious cheese sauce, savory ham, earthy mushrooms, and vibrant peas and sweetcorn. Each bite offers a harmonious blend of flavors that will surely warm your soul.
— Constant Cookbook
Ingredients
- 140g tagliatelle
- 250ml semi-skimmed milk
- 20g margarine or butter
- 15g plain flour
- 90g closed cup mushrooms
- 40g ham
- 40g sweetcorn
- 40g peas
- 1 tbsp olive oil
- 50g grated chedder cheese
- pamesan shavings (or grated)
- salt and pepper for seasoning
Instructions
- fill a medium size saucepan 3/4 of the way with water (lightly salted)
- boil the taglitelle until al dente then 5 minutes before taking it off the heat add the peas and sweetcorn. once done drain it and put in a bowl-set aside
- slice the mushrooms thinly. fry them in the saucepan with olive oil until soft then set aside.Cut the ham into small thin pieces.
- put the butter in the saucepan and wait till it melts add the flour and stir continuouslyu.slowly add the milk but keep stiring
- Simmer the sauce and keep stiring until the sauce is thick and creamy-free from lumps add the chedder cheese wait till it has melted then take it of the heat.
- add the pasta, ham and mushrooms to the saucepan and stir until pasta is coated with the sauce
- serve on a warm plate with pamesan cheese sprinkled on top
Yield
Serves 2
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