tagliatelle carbanara
Member recipe

tagliatelle carbanara

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Servings

Serves 2

tagliatelle with a cheesy white sauce mixed in with mushrooms,sweetcorn, ham and peas

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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

Method

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

Comments, questions and tips

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hayley1234567890
6th Nov, 2010
added the ham :-)
marletscott
29th Oct, 2010
well done Hayley. You could include a protein (refere to design specification). How can you present this dish in a more creative way? (how can you add colour, texture or more flavour with garnishing?)
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