John Myers
Ingredients for 4 servings:
- 500g tagliatelle
- 1 tbsp butter
- 2 medium-sized onions, finely chopped
- 250 g ham, cut into 1×1 cm pieces
- 1 dl white wine
- 1 dl beef broth, strong
- 3 cloves garlic
- 250 g mascarpone
- 2 egg yolks
- 1 bunch of chives, finely chopped
- some salt
- some pepper, from the mill
- some Parmesan cheese, for sprinkling
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Heat a pot of salted water and cook the tagliatelle until al dente. While the pasta is cooking, heat a small pan with butter and sauté the onions and ham. Deglaze with the white wine, simmer briefly, and add the stock. Crush the garlic and let everything simmer for 2-3 minutes. Mix the mascarpone and egg yolks together well and carefully stir into the boiling sauce. Heat the sauce again and season with salt. Drain the hot tagliatelle and return it to the pan. Immediately add the sauce to the tagliatelle, add half of the chives, and mix everything well until it thickens slightly. Serve the tagliatelle on warmed plates, sprinkle with some Parmesan and chives, and give it a good grind with the pepper mill.
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