John Myers
Tagliatelle with Paprika in Parmesan Cream
The perfect tagliatelle with paprika in parmesan cream recipe with a picture and simple step-by-step instructions.
- 500 g Tagliatelle
- 1 piece Yellow pepper
- 1 piece Red pointed peppers
- 75 g Kat ham finely diced
- 150 g Cream
- 100 g Grana Padano Parmesan, grated
- 1 tbsp Sunflower oil
- Salt
- Ground pepper
- Put water in a large saucepan, bring to the boil, season with salt and cook the tagliatelle in it “al dente”.
- In the meantime, wash and clean the peppers and cut into small cubes.
- Heat the oil in a large pan and sauté the pepper cubes briefly, add the ham cubes and fry briefly.
- Pour in the cream and reduce the sauce a little over medium heat. Season to taste with salt and pepper.
- Put the cooked pasta in a sieve and drain well. Then add to the prepared sauce in the pan. Scatter the Parmesan on top and mix everything well again.
- Arrange on deep plates and sprinkle with freshly crushed pepper.
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