Tagliatelle in Bacon – Cream – Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 head broccoli, (about 500g)
- some pepper, whiter
- 125 g ham, pork loin, diced
- 250 g taliatelle
- 3 tablespoon oil, neutral
- 2 tablespoon flour, instant
- 3 tablespoon tomato paste
- 200 g cream, liquid
- 1 teaspoon vegetable stock, grained, instant
- some paprika powder, noble sweet
- 100 g sour cream
- 4 tablespoon parmesan, grated, fresher
Print Recipe
Pin Recipe Instructions
- Wash broccoli, cut into florets and cook in salted boiling water for about 10 minutes. Drain. Keep warm.
- Heat the oil in a pan and leave the bacon in it. Dust with the flour and sweat. Stir in tomato paste, deglaze with 1/4 liter of water and stir in the cream. Season to taste with broth, salt, pepper and paprika. Stir in sour cream.
- Cook the pasta according to the instructions, distribute it on the plates, pour the sauce over it and place the florets on top. Serve sprinkled with the parmesan.
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