How do i make tagliatelle?

Skint_Catt

[FONT=&quot]Tagliatelle
leeks
mushrooms
Mixed herbs
Garlic
Vegetable stock
85g ham (HEB) (optional)
85g low fat soft cheese (HEA)

Put tagliatelle on the boil until soft (add salt to water if you wish)

put leeks, mushrooms, herbs and stock in pan simmer until soft.
Add ham and soft cheese, stir until cheese has melted, makes lovely creamy sauce, drain tagliatelle and mix all together.

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Robothell

Cook tagliatelle, add a big knob of butter and a generous handful of fresh parmesan. Delish!

Stephen_Leak

hotcookie101 wrote: »

I LOVE carbonara, but I don't like it made with cream-I just use bacon (or pancetta) garlic and eggs, with LOTS of grana padano cheese. Rick Stein had a fabulous recipe from the mediterranean escapes book, its so nice, really creamy but without actually any cream. My OH thought it had to have cream but is converted to this one. Recipe is on BBC food pages (not goodfoodmagazine just the one on the BBC website

There are two versions. My recipe is for the "Anglo-American" version of this dish. The above - the eggs are added right at end, just before serving, so that the heat from the pasta cooks them - is the Italian version. However, as it is an oil-based sauce, it usually served with long, thin plain pasta, like spaghetti.

This dish was unknown before the Second World War, when many Italians were eating eggs and bacon supplied by the Allied troops. It also became popular with the Allied troops stationed in Italy. Upon their return home, they tried to recreate the dish, but somehow it lost the eggs and gained the cooked ham, cream sauce and mushrooms. Meanwhile, the Italians substituted the bacon for home produced pancetta.

Andy_Hamilton

I never use scales so I make mine from expereince but I love mine:
Tagliatelle enough for 4-5 Boiled so it's still firm
Some meat and onions (Beacon/ham/mince)
Some peppers
2 tins of campbells condensed soup (I've tried all but one must always be tomato for me)
Just add one more tin full of water to thin the sauce.
Put some cheese on the top and bake for 30 mins.

Trust me with the soup, it works.

HariboJunkie

hotcookie101 wrote: »

I LOVE carbonara, but I don't like it made with cream-I just use bacon (or pancetta) garlic and eggs, with LOTS of grana padano cheese. Rick Stein had a fabulous recipe from the mediterranean escapes book, its so nice, really creamy but without actually any cream. My OH thought it had to have cream but is converted to this one. Recipe is on BBC food pages (not goodfoodmagazine just the one on the BBC website

I have to agree with you here. Carbonara doesn't do it for me unless it's authentically made with bacon/pancetta and eggs.

It does seem to suit spaghetti better but with the addition of some cream it goes well with tagliatelle too.

bigmuffins

We sometimes pan fry strips of chicken with some thickly sliced onions, garlic and a few mushrooms, season and then stir in a little cream or philadelphia (whatever is to hand) and serve with tagliatelle - yum!

hotcookie101

HariboJunkie wrote: »

I have to agree with you here. Carbonara doesn't do it for me unless it's authentically made with bacon/pancetta and eggs.

It does seem to suit spaghetti better but with the addition of some cream it goes well with tagliatelle too.

It is much better with spaghetti, but to be honest, with pasta I quite often use what I have in the cupboard
Tagliatelle-I love with an arrabiata (spicy tomato) sauce, with or without the addition of sausages (my OH likes some meat with each meal, I am trying to reduce how much we eat-constant battle :cool:)
OR-something I remember from a while ago-pour some oil of pesto (HM or bought) and fry off some chopped peppers, scallions and sugarsnap peas. Add to cooked tagliatelle along with enough pesto to coat. YUM YUM-haven't had that for AGES, must resurrect it

lemontart

I sometimes do what I call chunky chillie with this, basically diced meat beit turkey, chicken or other , jar of chillie sauce or homemade served with this pasta.............yum yum

or mushrooms fryed in olive oil, garlic, and butter and tossed with the pasta and some parsley.

geri1965_2

Another one- cook the tagliatelle, chuck in 1/2 tin of cream of mushroom soup and some herbs de provence.