Tagliatelle carbonara with olive bread

1 servings

Ingredients

Quantity Ingredient
1 250 gram pac tagliatelle
2 slices Streaky bacon; chopped
3 ounces Cheese; grated
1 tablespoon Shallot; finely chopped
1 Clove garlic; crushed
2 Pinches tarragon; chopped
4 ounces Shitaki mushrooms; sliced
2 tablespoons Cr‚me fraíche
3 tablespoons Olive oil
1 pack Pizza base mix
4 fluid ounce Water
1 teaspoon Tarragon; chopped
6 Black olives; chopped
4 Sundried tomatoes; chopped
Flour for kneading
1 tablespoon Olive oil

Directions

PASTA

BREAD

Put the pizza mix into a bowl and add water.

Mix to a soft dough and knead for a couple of minutes. Add seasoning, sundried tomatoes, black olives and tarragon and gently incorporate into the dough.

Cut the dough into four portions and roll into balls. Brush with olive oil and sprinkle with flour. Place in the oven for 10 minutes.

Meanwhile, gently saut‚ the shallots, garlic and bacon in a little olive oil.

When the water from the bacon has evaporated add the mushrooms and tarragon. Again, let the water from the mushrooms evaporate so you don't end up with a watery sauce.

Cook the pasta in hot boiling water with salt for a couple of minutes and drain.

Add the pasta back into the pan with the bacon mixture. Add the cr‚me fraíche and stir. Season with salt and pepper and serve.

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