Creamy tagliatelle with ham and belgian endive
Creamy tagliatelle with ham and belgian endive

Hello everybody, welcome to my recipe page.it is Lucas Newman. Today, we’re going to make a distinctive dish, creamy tagliatelle with ham and belgian endive. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Creamy tagliatelle with ham and belgian endive is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They are fine and they look fantastic. Creamy tagliatelle with ham and belgian endive is something which I’ve loved my entire life.

To get started with this recipe, we must first prepare a few components. You can have creamy tagliatelle with ham and belgian endive using 15 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Creamy tagliatelle with ham and belgian endive:
  1. Prepare 250 g tagliatelle (or any other pasta)
  2. Make ready 100 g (cooked) ham strips
  3. Get 2 Belgian endives
  4. Make ready 50 g (chestnut) mushrooms
  5. Get 50 g peas
  6. Prepare 1 sjalot
  7. Prepare 1 dl cream
  8. Get 1 egg yolk
  9. Take Pecorino or parmesan cheese
  10. Get Olive oil (infused with garlic)
  11. Take Seasoning
  12. Get Chili powder (to taste)
  13. Take Pepper and salt (to taste)
  14. Take Optional
  15. Make ready Parsley
Steps to make 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!!

So that’s going to wrap it up with this exceptional food creamy tagliatelle with ham and belgian endive recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!