Tagliatelle with paprika and garlic sauce

Ingredients for 4 servings:

• 3 m.-large Pepper, red
• 1 m.-large onion(s), red
• 1 small chili pepper(s), pitted and washed
• 4 cloves garlic, peeled
• 3 tsp, heaped paprika powder, sweet
• 1 ½ dl broth, strong
• 1 dl white wine
• 250 g mascarpone
• 150 g crème fraîche
• 2 egg yolks
• 60 g cheese, grated Gruyère
• some salt and pepper
• some nutmeg
• 500g tagliatelle
• some chives, finely chopped for sprinkling

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Place the deseeded, washed, and finely chopped peppers, the peeled and finely chopped onions, the chili pepper, garlic, paprika, stock, and white wine in a blender and blend thoroughly. Then pour the blended mixture into a pan and heat gently while stirring, then simmer gently for about 15 minutes. Mix the mascarpone, crème fraîche, and egg yolks together and carefully fold into the boiling sauce. Bring the whole thing to a simmer over very low heat. Meanwhile, cook the tagliatelle in salted water until al dente, drain well, and stir in the Gruyère cheese while it is still boiling. Stir the Gruyère cheese into the gently simmering sauce and allow to melt. Season to taste with salt, pepper, and a little nutmeg, if desired. Add the tagliatelle to the sauce, mix thoroughly, arrange on plates, and sprinkle with chives. Serve immediately.