Cook the tagliatelle in plenty of lightly salted boiling water, according to the instructions on the packet.
Meanwhile place the garlic, leek, mushrooms and herbs in a large saucepan with the stock and bring to a boil.
Turn down the heat and then simmer for 10 minutes, until the leeks are soft.
Add the cheese, ham, milk and a bit of salt and freshly ground black pepper to the vegetables and mix together.
Drain the pasta and add it to the sauce tossing everything together well.
Serve immediately.
Put large pot on to boil for pasta and cook pasta as directed.
Cut the bacon into 2\" pieces and add to saute pan on medium.
Grate cheese.
Break eggs into large bowl and beat until smooth.
Add grated cheese to eggs and mix until a paste.
When pasta is \"al dente\", remove and drain.
Immediately add pasta to egg/cheese mixture and use tongs to rapidly toss, coating the pasta. (Don't worry about the raw egg, the hot pasta will cook it).
Add the bacon with about 1 teaspoon of drippings and continue to toss pasta until a ...
Cook tagliatelle in boiling salted water until al dente. Drain.
Meanwhile, whisk together egg yolks, heavy cream and Parmesan. Set aside.
Heat oil in a large pan. Add pancetta and cook for 2-3 mins. Add tagliatelle and spinach. Toss until spinach is just wilted. Add egg mixture and toss to coat.
Serve immediately sprinkled with extra Parmesan cheese, a grinding of black pepper and crusty bread.
Spread one-fifth of the carbonara sauce over base of dish
For the sauce, heat butter in a large frying pan. Add bacon and mushrooms and cook, stirring, until browned lightly. Add garlic and cook, stirring, until fragrant. Stir in stock and boil, uncovered, until reduced by half. Add cream and bring to a boil. Reduce heat and simmer, uncovered, until slightly thickened.
Meanwhile, cook the pasta in boiling salted water according to package instructions. Drain and toss with sauce. Sprinkle with Parmesan to serve.
Cook pasta in boiling salted water until al dente. Drain, reserving 1/2 cup cooking water. Keep warm.
Meanwhile, heat olive oil in a frying pan over medium-high heat. Add pancetta and cook for 5 mins. Add garlic and cook for 1 min. Add pasta and reserved water.
Whisk together egg, egg yolks, parsley and Parmesan. Season then toss with pasta. Serve immediately sprinkled with reserved Parmesan.
hicken is cooking, cook the tagliatelle to packet instructions, drain and
tablespoon olive oil. Cook tagliatelle at a boil until tender
o a rolling boil. Cook tagliatelle at a boil until tender
o a boil. Boil the tagliatelle until cooked through yet slightly
Stir together the tomatoes, basil, red wine vinegar, olive oil, and oregano in a bowl; allow mixture to stand at least 10 minutes.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the tagliatelle pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through, but still firm, about 8 minutes. Drain well. Mix the hot cooked tagliatelle into the tomato mixture; sprinkle with Parmesan cheese to serve.
br>You can quadruple this recipe and make as many as
In a large frying pan heat, oil and add garlic.
Saute briefly and add seafood.
Cook, stirring until well coated with garlic oil. Add tomatoes, pimientos, paprika, saffron and salt to taste.
Pour in stock and bring to boil.
Add tagliatelle, stir and simmer until al dente (1 to 3 minutes).
If it looks as though there will be excess juice, increase the heat for the last half minute to reduce liquid.
The dish is ready when the pasta is cooked.
Cook the tagliatelle in plenty of boiling, salted
Add the olive oil and garlic into a thick bottomed pan and fry for 30 seconds.
Add the courgettes and toss for 2 minutes.
Add the lemon juice, salt pepper and most of the basil.
Cook for a few minutes.
Meanwhile cook the tagliatelle in boiling water until al dente.
Toss with the courgettes in the pan adding most of the parmesan cheese (may need a little extra olive oil to loosen).
Serve with torn basil and sprinkle with parmesan.
and add salt.
Add tagliatelle and cook according to package
o a boil. Cook the tagliatelle for about 8 to 10
Heat 2 tbsp oil and saute shallots for 4 mins. Add saffron and deglaze with wine, 2/3 cup water and the cream. Bring to a boil while stirring. Season, remove from heat and keep warm.
Meanwhile, cook tagliatelle in boiling salted water according to package instructions. Heat 1 tbsp oil in a frying pan and saute shrimps for 3 mins. Season.
Drain tagliatelle, return to saucepan, stir in sauce and shrimps. Distribute tagliatelle between 4 bowls and sprinkle with the basil and mozzarella.
s boiling, stir in the tagliatelle pasta, and return to a
ore flavourful.
Place the tagliatelle in boiling water usually taking