Tuesday, June 5, 2012

My Special Tagliatelle

My special tagliatelle

Every recipe in this blog is my own version of a classic dish. This particular recipe offers more flavours that excite your taste buds. Its so glorious, every bite coats your palate with salty, sweet and tangy sensations.

This dish is my own interpretation on pasta carbonara, which is a white sauce pasta dish. Also, I have added some special goodies that make it extra delicious.

  • 2 rashers of smoked bacon (make sure its good quality pork)
  •   3 cloves of garlic
  •    1 diced onion
  • 3-4 sliced mushrooms
  • 100g of sliced black olives
  • 100g of sun blushed tomatoes/slow roasted tomatoes
  • 1 sliced red pepper
  • 200g of tagliatelle
  • 1 egg
  • 6 tbsp of double cream
  • Pepper and salt to season
  • Extra virgin olive oil

1.       Firstly,  boil some water in a large pan, for the pasta. Once the water has started to boil add your pasta and cook for 7-10 mins or until it is al dente. Then strain your pasta into a collider and place back into the pan. Add 1-2 tbsp of olive oil to stop the pasta from sticking together. Leave to one side.

2.        On your chopping board, finely dice your onion and garlic and place in a bowl.

3.       Then finely slice lengthways your peppers, mushrooms, black olives and sun blushed tomatoes. Place all the ingredients in a bowl and leave to one side.

4.       Then, clean your board and your knife and chop your bacon finely and place in a bowl.

5.        On a medium heat, heat 2-3tbsp of olive oil in a thick bottom saucepan for 2 mins. Add your bacon and sauté until palely golden then add your onions and garlic. Cook the bacon mixture until it turns a golden brown colour. Stir continuously.

6.       After the bacon is golden, add your peppers, mushrooms, olives and sun blushed tomatoes and cook for 3 mins. At this point, add a couple tbsp of water to remove the goodness at the bottom of the pan. Stir once or twice and reduce the heat to low.

7.   While the goodies are cooking. In a small bowl, crack one egg and mix it with some cream until smooth. Season with pepper.  There is your sauce. Leave it to the side.

8.       Now, go and check at your mixture of goodies and season with a dash of pepper and some oregano. Taste to season again to suit your palate.

9.  Then combine the pasta with the mixture and mix, until the pasta is slightly warm.

10.   Take the pan off the heat and add your white sauce to the pan. With two wooden spoons gently mix the pasta, in order the sauce coats the pasta. The existing heat will cook the egg sauce.

11.    Place the pan back on the heat for 1-2 mins.

12.   Serve straight away with some parmesan. Enjoy!!

The slow roasted tomatoes/sun blushed tomatoes, black olives, a good quality streaky bacon;,mushrooms, red peppers and parsley to garnish. I call the filling the goodies. In my mind I think you should have 40% pasta to 60% goodies. My brothers love this dish and they always ask for more.

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