John Myers
Ingredients for 4 servings:
- 500 g tagliatelle pasta
- 100 g butter, margarine or oil
- 300 g pork fillet(s) (alternatively cooked ham), cut into strips
- 150 g lean belly bacon, cut into strips
- 250 g mushrooms, fresh, sliced
- 1 onion(s), chopped
- 2 garlic cloves, chopped
- 125 ml white wine
- 1 cup of cream (approx. 200 g)
- 1 small jar of cognac
- salt and pepper
- 2 tbsp parsley, chopped
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes
Brown the diced onion and garlic in the fat until lightly browned, add the finely sliced fillet and the bacon, also sliced into strips, and fry. Then add the sliced mushrooms and deglaze with cognac. Stir in the white wine and let everything simmer for about 5-8 minutes. Finally, stir in the cream, bring back to a boil, and season with salt, pepper, and parsley. Meanwhile, cook the pasta until al dente, drain, and stir it into the sauce while still hot. Mixing the pasta and sauce is only recommended if there are a few people per meal. Otherwise, it’s better to serve the pasta and sauce separately.
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