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16/11/08 : Tagliatelle with pancetta, leek and mushrooms

Sorry, two recipes in a row . . . this was an improvisation that worked well so I thought I'd post it before I forgot it. All measurements approximate.

olive oil
100g pancetta or smoked streaky bacon, diced
a large leek, shredded
handful of mushrooms, sliced
1-2 cloves garlic, crushed
tbsp brandy
level tbsp flour
200ml veg stock
100ml double cream
chopped fresh parsley
plenty freshly ground black pepper

Basically, cook everything in the order above. Put a pan over a medium heat, add a good glug of oil and fry the bacon until starting to brown. Add the leek and cook for a few minutes until softened, then the mushrooms for a couple of minutes, then the garlic, then the brandy. Add the flour and gradually stir in the stock. Bring to the boil then add the cream, parsley and pepper and turn the heat down. Let it simmer gently whilst you cook the tagliatelle. When the pasta is almost done, drain and add to the sauce. Mix everything thoroughly whilst the pasta finishes cooking.

Posted by Tim at 18:01 [ permalink ]
Categories: Food and drink
Comments [ 0 ]


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