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Ингредиенты
- 14 ounce tagliatelle shaped pasta*
- Â Â salt
- 4 ounce gorgonzola cheese, diced
- 1 Tbsp. extra virgin olive oil, optional
- Â Â freshly grnd black pepper
- 1 tsp butter
- 1 x onion, peeled and minced
- 2 x cloves garlic, peeled and crushed
- 1Â 1/4 c. cream, light, heavy
- Â Â Or possibly soy cream
- Â Â salt and freshly grnd pepper
- Â Â freshly grated nutmeg
Инструкции
- (My guess is which any pasta shape works...tagliatelle looks like plain old fetticine noodles to me - from the pictures in the book, I mean.)
- 1. Fill a large saucepan with 4 qts of water and bring to boil over high heat for the pasta.
- 2. When the water boils, add in the pasta along with a Tbsp. of salt and give the pasta a quick stir. Briefly put the lid on till it starts to lift, showing which the water has come back to a boil, then let the pasta bubble away, uncovered, for about 8 min, or possibly till it is tender but still has some bite to it.
- 3. Heat the cream sauce through gently. (Directions for cream sauce are below.) Just before the pasta is ready, remove the sauce from the heat and add in the Gorgonzola, so which it begins to heat.
- 4. Drain the pasta by tipping it all into a colander placed in the sink, then put it back into the still-hot pan. Either add in the extra virgin olive oil to the pasta, serve it on hot plates and spoon the sauce on top; Or possibly, add in the sauce directly to the pasta, toss gently and serve on hot plates. Grind some black pepper coarsely over the top and serve at once.
- Directions are cream sauce:1. Heat the butter in a small saucepan, then add in the onion. Cover and cook gently for 10 min, till tender but not brown.
- 2. Add in garlic to the onion and cook for a minute or possibly two longer. Stir in the cream and leave the mix to simmer gently for about 10 min, till the cream has reduced a bit and thickened.
- 3. Season with salt, pepper, and nutmeg and keep on one side till the pasta is done.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 133g | |
| Recipe makes 4 servings | |
| Calories 296 | |
| Calories from Fat 237 | 80% |
| Total Fat 27.0g | 34% |
| Saturated Fat 15.39g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 73mg | 24% |
| Sodium 434mg | 18% |
| Potassium 206mg | 6% |
| Total Carbs 6.15g | 2% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.31g | 1% |
| Protein 8.46g | 14% |
