John Myers
Contents
show
Ingredients
- 250 g Tagliatelle
- 180 g Ger. Bacon on the whole
- 250 ml Low fat milk
- 1 glass Hot mustard
- 3 tbsp Medium hot mustard
- 2 Sprigs of parsley, had no more
- 2 Red onions
- 1 tsp Ginger powder
- A little salt, pepper a.d. Mill, pinch of sugar
Instructions
sauce
- Mix the milk with the mustard and heat slowly. Season with ginger, sugar, salt and pepper. Don't forget to stir. The milk thickens quickly with the mustard and I don't need a binding agent. Fold in the chopped parsley.
- Bring a large saucepan of salted water to a boil. Simmer the pasta in it for 3 minutes, so lower the temperature.
- Cut the bacon into slices, thickness as desired, and fry properly in a pan without fat. It has to crack nicely.
- Pour off the pasta water, put back in the pot. Now add the mustard sauce. Mix well so that the pasta can soak up properly.
- Place the bacon on kitchen paper so that the fat is absorbed. Arrange on preheated plates. The crispy bacon comes on top of the pasta. Served with a fresh lettuce. Enjoy your meal
Nutrition
Serving: 100gCalories: 207kcalCarbohydrates: 37.8gProtein: 8.3gFat: 2.2g
