Tagliatelle À La Roquefort
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g ribbon pasta (taliatelle)
- 1 cup cream
- 1 cup crème fraîche
- 1 glass white wine (to taste)
- 150 g bacon, diced or Kat ham
- 150 g blue cheese (Roquefort or Goronzola)
- 1 onion (s)
- oil
- Pepper, freshly ground black
- some parmesan, freshly grated
- possibly herbs
Print Recipe
Pin Recipe Instructions
- Cook the pasta in salted water according to the instructions.
- Peel the onion, dice it and fry it in a little oil, then add the diced bacon or the ham and leave it out. When the bacon is golden brown, deglaze with the cream, crème fraiche and white wine and add the previously mashed Roquefort. Simmer and allow to thicken over low heat. Season to taste with fresh black pepper (possibly a little salt and herbs if you like).
- Rinse the pasta after cooking, pour the sauce over it and sprinkle with the freshly grated Parmesan.
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