CLASSIC TAGLIATELLE CARBONARA

CLASSIC TAGLIATELLE CARBONARA

CLASSIC TAGLIATELLE CARBONARA WITH OVEN ROASTED VALLEI KREEF, BROWN MUSHROOMS, ASPARAGUS AND CREAM SAUCE

Chef Mynhardt stuns again with a stellar recipe that is sure to guarantee clean plates. This creamy pasta dish is paired with Vallei Kreef, mushrooms, asparagus and garlic, and will convince everyone you are a pasta guru.

CLASSIC TAGLIATELLE CARBONARA WITH OVEN ROASTED VALLEI KREEF, BROWN MUSHROOMS, ASPARAGUS AND CREAM SAUCE

Chef Mynhardt stuns again with a stellar recipe that is sure to guarantee clean plates. This creamy pasta dish is paired with Vallei Kreef, mushrooms, asparagus and garlic, and will convince everyone you are a pasta guru.

– Chef Mynhardt

Serves: 4 people |  Prep Time:  20 minutes  |  Cooking time: 30 minutes   

Ingredients

  • 2 packets Deli-Co Vallei Kreef
  • Some butter and Willow Creek truffle flavoured olive oil
  • 2 Garlic cloves, peeled and minced
  • 400 grams Brown mushrooms, sliced
  • 200 grams Asparagus, blanched and warmed with butter
  • 500 grams tagliatelle
  • 500 ml cream
  • 3 Egg yolks beaten with a pinch of black pepper
  • Salt and pepper to taste

Instructions

  1. Place a large pot on the stove with some salt and olive oil and bring to the boil.
  2. Heat the butter and olive oil in a large frying pan and fry the Vallei Kreef until well browned on both sides. Place on an oven tray and into the oven for 15 minutes or until cooked.
  3. Add some more butter and olive oil to the pan and fry the garlic and mushrooms until browned.
  4. Add the cream and reduce it to half. Keep aside.
  5. Once the chicken is cooked, let it rest for 15 minutes.
  6. Slice the chicken and keep warm while you boil the tagliatelle.
  7. Cook the tagliatelle for 8-10 minutes or until al dente, strain and add to the pan with the mushroom cream sauce.
  8. Mix through with a pair of tongs and add the sliced chicken.
  9. Once everything is warmed through, turn off the heat and add the egg yolks.
  10. Stir through and serve immediately with the warmed asparagus.

Mynhardt Joubert

Home Chef, Foodie, Food Stylist, Lover of Beauty