Tagliatelle with Parma ham and mascarpone

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Peel the shallots and, depending on the size, possibly halve them. Clean, wash and drain the mangetouts. Bring a pot of salted water to the boil and cook the sugar snap peas in it for 4-5 minutes. Pour onto a sieve, drain and keep warm. Add the pasta to the boiling water and boil for 8-10 minutes until it becomes bubbly.

2. 2

   Heat the fat in a saucepan and lightly fry the shallots in it. Add vegetable stock, bring to the boil and simmer for 1-2 minutes. Stir in mascarpone and parmesan and season with salt and pepper. Finally, stir in the sauce thickener and bring to the boil again briefly. Mix egg yolk and 2-3 tablespoons of cold water and stir into the sauce. Do not let it boil any more. Wash the basil, dab dry and cut into fine strips, except for a little to garnish. Stir the basil into the sauce. Cut Parma ham into fine strips. Pour the pasta onto a sieve, rinse with cold water and drain.

3. 3

   Wash the basil, dab dry and cut into fine strips, except for a little to garnish. Stir the basil into the sauce. Cut Parma ham into fine strips. Pour the pasta onto a sieve, rinse with cold water and drain. Place sugar snap peas in a fan shape in a deep plate and arrange the noodles on top. Pour mascarpone parmesan sauce over the pasta and sprinkle with Parma ham. Serve garnished with basil

Nutrition Facts

KCAL
880 kcal

CARBS
78 g

FATS
50 g

PROTEINS
28 g