John Myers
Tagliatelle with Walnut-artichoke Sauce and Bacon.
The perfect tagliatelle with walnut-artichoke sauce and bacon. recipe with a picture and simple step-by-step instructions.
- 50 g Walnuts fresh
- 1 pcs Can of artichokes approx 150g
- 200 g Mixed with bacon, sliced
- 1 Pc. Chopped onion
- 3 Pc. Garlic clove chopped
- 1 Pc. Finely chopped chilli pepper
- 30 g Finely grated mountain cheese
- 200 g Creme fraiche Cheese
- 2 tbsp Parsley stock frozen
- 250 g Whole grain tagliatelle
- Salt-Pepper-Nutmeg
- 3 Pc. Freshly chopped chives
- In a frying pan, lightly toast the walnuts without fat. To let it cool down. Cut the bacon strips crosswise into sticks.
- In the same frying pan, fry the bacon, add the onions, garlic and chilli pepper and stir, set aside. In the meantime, cook the tagliatelle “al dente”. Pour off and keep some cooking water about 1dl.
- Put the walnuts, artichokes with oil, cooking water and the cheese in the glass beaker of the blender, puree to a fine cream. Add the mixture to the bacon and onions, add the crème fraîche and parsley and simmer for a moment.
- Add this cream to the tagliatelle and mix carefully. Arrange in a preheated pasta plate or soup plate and sprinkle with chives. If you want to garnish with a little something (for me it was a tuft of fennel herb happened to be present) If you want you can also serve grated cheese separately.
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