Tagliatelle carbonara with olive bread
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 250 gram pac tagliatelle | |
| 2 | slices | Streaky bacon; chopped |
| 3 | ounces | Cheese; grated |
| 1 | tablespoon | Shallot; finely chopped |
| 1 | Clove garlic; crushed | |
| 2 | Pinches tarragon; chopped | |
| 4 | ounces | Shitaki mushrooms; sliced |
| 2 | tablespoons | Crme fraíche |
| 3 | tablespoons | Olive oil |
| 1 | pack | Pizza base mix |
| 4 | fluid ounce | Water |
| 1 | teaspoon | Tarragon; chopped |
| 6 | Black olives; chopped | |
| 4 | Sundried tomatoes; chopped | |
| Flour for kneading | ||
| 1 | tablespoon | Olive oil |
Directions
PASTA
BREAD
Put the pizza mix into a bowl and add water.
Mix to a soft dough and knead for a couple of minutes. Add seasoning, sundried tomatoes, black olives and tarragon and gently incorporate into the dough.
Cut the dough into four portions and roll into balls. Brush with olive oil and sprinkle with flour. Place in the oven for 10 minutes.
Meanwhile, gently saut‚ the shallots, garlic and bacon in a little olive oil.
When the water from the bacon has evaporated add the mushrooms and tarragon. Again, let the water from the mushrooms evaporate so you don't end up with a watery sauce.
Cook the pasta in hot boiling water with salt for a couple of minutes and drain.
Add the pasta back into the pan with the bacon mixture. Add the cr‚me fraíche and stir. Season with salt and pepper and serve.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.