Tagliatelle with Beetroot Carbonara
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g taliatelle
- 30 g butter
- 1 leek
- 1 scoop beetroot, fresh
- 50 g bacon
- 3 small egg (s)
- 100 ml whipped cream
- 30 g parmesan cheese
- 1 pinch (s) nutmeg
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the tagliatelle (I prefer green ones) in lightly salted water according to the instructions on the package.
- In the meantime, peel the beetroot and cut into small sticks or cubes. Cut the leek into narrow rings.
- Steam the beetroot in a pan with a little butter and add the leek after a few minutes. After about 5 minutes, add the bacon as well.
- Whisk the eggs with the whipped cream, salt, pepper and a pinch of nutmeg and stir in the parmesan.
- Take the vegetables with the bacon off the stove after a total of 10 minutes and add the egg, cream and cheese mix. Mix everything well and mix with the finished and well-drained pasta.
- Decorate the pasta with parmesan if you like.
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