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The Fast Method to Cooking Tasty Creamy tagliatelle with ham and belgian endive

Creamy tagliatelle with ham and belgian endive is the nomero uno that comes to most people’s mind when it comes to a comfort dish. Today, we will tell you steps on cooking a tasty Creamy tagliatelle with ham and belgian endive.

Creamy tagliatelle with ham and belgian endive

We hope you got benefit from reading it, now let’s go back to creamy tagliatelle with ham and belgian endive recipe. You can have creamy tagliatelle with ham and belgian endive using 15 ingredients and 13 steps. Here is how you achieve it.

First of all, below are the ingridients that you should ready to serve Creamy tagliatelle with ham and belgian endive:

  1. Take 250 g of tagliatelle (or any other pasta).
  2. Take 100 g of (cooked) ham strips.
  3. Take 2 of Belgian endives.
  4. Prepare 50 g of (chestnut) mushrooms.
  5. Get 50 g of peas.
  6. Provide 1 of sjalot.
  7. Prepare 1 dl of cream.
  8. Take 1 of egg yolk.
  9. Take of Pecorino or parmesan cheese.
  10. Use of Olive oil (infused with garlic).
  11. Take of Seasoning.
  12. Take of Chili powder (to taste).
  13. Provide of Pepper and salt (to taste).
  14. Get of Optional.
  15. You need of Parsley.

After preparing the ingridients, now we are ready to make our yummy Creamy tagliatelle with ham and belgian endive:

  1. Cook the tagliatelle al dente, following the manufacturer's instructions. Safe about 200ml of pasta water..
  2. Shred the sjalot. Cut the Belgian endives in short strips and slice the mushrooms..
  3. (Optional) Shortly bake the ham strips/cubes in a pan. Remove the ham from the pan..
  4. Heat some olive oil in the pan and fry the shredded sjalot untill translucent..
  5. Add the mushrooms and fry for about 2 minutes. (Till mushrooms start releasing moisture).
  6. Add the Belgian endive and season with pepper, salt and a small amount of chili powder. Cover the pan for about 10 minutes and stir frequently..
  7. Add the (frozen) peas and cover for another 2 minutes.
  8. (sauce) Add the egg yolk to the cream and stir untill well mixed..
  9. Pour this mixture with your vegetables, add the ham and let it reduce on low heat (5-8 minutes)..
  10. Add the all dente pasta and the pasta water in the pan and mix thoroughly. Stir untill the sauce coats the pasta..
  11. Turn of the heat and mix the pecorino cheese the pasta..
  12. (Optional) Finish of with some parsley.
  13. Enjoy your meal!!.

A great light entree or side dish. So I had some endives on hand and was really craving some good comfort food…something creamy…something cheesy. And so I threw together this dish. Creamy salmon tagliatelle is so easy to make at home. Peas give this creamy salmon tagliatelle an extra veggie boost too and added flavour.

Recipe : Creamy tagliatelle with ham and belgian endive

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