Creamy Asparagus Tagliatelle

Press down the asparagus to release its lovely flavour, that's the key to this dish!

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)
Serves 1 Prep: 3 min Cook: 15 min

Ingredients

Pancetta 80g
Asparagus 80g
Butter 1 tsp
Single Cream 60ml
Salt & pepper as required
Tagliatelle 120g
Parmigiano reggiano as required

Method

1
Here are the ingredients.
2
Boil the asparagus in salted boiling water for 90 seconds then cut in half.
3
Put the butter in a frying pan with the pancetta, then turn the heat on. Fry on medium heat to release the oils.
4
When the pancetta starts to cook add the stalk ends of the asparagus and fry.
5
Start boiling the pasta - use 1-1.5% salt of the amount of water (10-15g salt to 1 litre water, for example).
6
Press the asparagus firmly with tongs to release the flavoursome juices.
7
When the pancetta gets crispy, add the top ends of the asparagus. Press these down too (the lower ends otherwise the tips will break).
8
Add 30-40ml water and scrape the burnt butter and pancetta to make the sauce brown.
9
Add the cream and mix well. Season with salt & pepper and a pinch of grated cheese.
10
Add the cooked pasta and mix thoroughly to combine. Pour in another 30-40ml water to loosen the sauce. Don't over reduce the sauce.
11
Transfer to a serving dish and sprinkle over plenty of cheese and some black pepper.

Tips & Note

●The pasta will absorb the sauce very quickly, so adding the water is very important to stop it becoming a solid mass. Keep the sauce thin and runny
●You can use bacon instead of pancetta but the taste will be a bit stronger and saltier

Creamy Asparagus Tagliatelle

Press down the asparagus to release its lovely flavour, that's the key to this dish!

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)

Serves 1

Prep: 3 min

Cook: 15 min

Ingredients

Pancetta 80g
Asparagus 80g
Butter 1 tsp
Single Cream 60ml
Salt & pepper as required
Tagliatelle 120g
Parmigiano reggiano as required

Creamy Asparagus Tagliatelle

Recipe ID :1234 Posted on 06 NOV 2015

Serves 1

Prep 3min
Cook 15min
views 1,290
printed 60

saved 2

Press down the asparagus to release its lovely flavour, that's the key to this dish!

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Ingredients

Print Ingredients Email Ingredients
80g
80g
1 tsp
60ml
as required
120g
as required

Method

Prep
3min
Cook
15min
1
Here are the ingredients.
2
Boil the asparagus in salted boiling water for 90 seconds then cut in half.
3
Put the butter in a frying pan with the pancetta, then turn the heat on. Fry on medium heat to release the oils.
4
When the pancetta starts to cook add the stalk ends of the asparagus and fry.
5
Start boiling the pasta - use 1-1.5% salt of the amount of water (10-15g salt to 1 litre water, for example).
6
Press the asparagus firmly with tongs to release the flavoursome juices.
7
When the pancetta gets crispy, add the top ends of the asparagus. Press these down too (the lower ends otherwise the tips will break).
8
Add 30-40ml water and scrape the burnt butter and pancetta to make the sauce brown.
9
Add the cream and mix well. Season with salt & pepper and a pinch of grated cheese.
10
Add the cooked pasta and mix thoroughly to combine. Pour in another 30-40ml water to loosen the sauce. Don't over reduce the sauce.
11
Transfer to a serving dish and sprinkle over plenty of cheese and some black pepper.

Tips & Note

●The pasta will absorb the sauce very quickly, so adding the water is very important to stop it becoming a solid mass. Keep the sauce thin and runny
●You can use bacon instead of pancetta but the taste will be a bit stronger and saltier

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Tobuchan
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