Tagliatelli With Chestnuts Pancetta And Sage Food
TAGLIATELLI IN A CREAMY CAVIAR SAUCE
This is so simple and yet so impressive. I love to spoil my DH every so often and he loves caviar. Serve with ice-cold Champagne and lots of love.
Provided by Sonja South Africa
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta till al dente, drain and toss in a little olive oil and place in a warmed serving dish.
- Melt the butter and add the cream, heat until just boiling.
- Add the caviar and stir.
- Warm through for about one minute.
- Add the cooked prawns or shrimp and warm through.
- Add the sauce to the pasta, sprinkle over the black pepper and grated parmesan to taste.
- Serve with a simple green salad.
Nutrition Facts : Calories 901.6, Fat 52.4, SaturatedFat 28.8, Cholesterol 513.8, Sodium 821.5, Carbohydrate 74.7, Fiber 3.4, Sugar 2, Protein 35.6
TAGLIATELLE WITH CHESTNUTS, PANCETTA, AND SAGE
Steps:
- Cook pancetta in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until beginning to brown, 3 to 4 minutes. Add onion and cook, stirring frequently, until beginning to brown, 2 to 3 minutes. Add garlic and 1 tablespoon sage and cook, stirring, 1 minute. Stir in chestnuts and remove from heat.
- Cook pasta in a 6- to 8-quart pot of boiling salted water according to package directions. Reserve 1 1/2 cups cooking water, then drain pasta in a colander and add to pancetta mixture in skillet. Add 1 cup reserved cooking water along with cheese and butter and cook, tossing constantly, over high heat until pasta is well coated (add more reserved water if necessary), about 1 minute. Add salt and pepper to taste and serve sprinkled with parsley and remaining tablespoon sage.
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