tagliatelle carbanara
- Preparation and cooking time
- Total time
- More effort
- Serves 2
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
- salt and pepper for seasoning
Method
- STEP 1fill a medium size saucepan 3/4 of the way with water (lightly salted)
- STEP 2boil 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
- STEP 3slice the mushrooms thinly. fry them in the saucepan with olive oil until soft then set aside.Cut the ham into small thin pieces.
- STEP 4put the butter in the saucepan and wait till it melts add the flour and stir continuouslyu.slowly add the milk but keep stiring
- STEP 5Simmer 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.
- STEP 6add the pasta, ham and mushrooms to the saucepan and stir until pasta is coated with the sauce
- STEP 7serve on a warm plate with pamesan cheese sprinkled on top
