Ingredients (serves 2):
1 Onion finely diced
3 Chestnut mushrooms finely diced (including the stalks)
1 cup of Frozen Peas
100g of Smoked Cheese chopped into cm squares
150ml of Crème Fraiche
5 Tagliatelle nests
Put a large saucepan on a medium heat with a generous splash of olive oil. Once the oil is warm, add the onions and cook until translucent but not browned.
Mix in the mushrooms. Cook lightly for about one minute, stirring constantly.
Reduce the heat and add the crème fraiche, then the cheese cubes. Cook for about five minutes or until the cheese cubes have melted, stir frequently and do not allow to boil.
In a separate pan, cook the tagliatelle nests, but do not overcook the pasta.
Add frozen peas to the carbonara pan. Mix well and cook for two minutes, stirring frequently to prevent the sauce from burning or sticking to the pan.
Drain the tagliatelle thoroughly, until it appears slightly sticky.
Add the tagliatelle to the carbonara pan and mix well. Increase the heat to medium and continue stirring for about one minute if required to cook off any excess liquid.
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