06 Jul Classic Tagliatelle Carbonara with oven roasted vallei Kreef, brown mushrooms, asparagus and cream sauce
Ingredients
- 2 packets Deli-Co Vallei Kreef
- Some butter and Willow Creek truffle flavoured olive oil
- 2 Garlic cloves, peeled and minced
- 400 grams Brown mushrooms, sliced
- 200 grams Asparagus, blanched and warmed with butter
- 500 grams tagliatelle
- 500 ml cream
- 3 Egg yolks beaten with a pinch of black pepper
- Salt and pepper to taste
Instructions
- Place a large pot on the stove with some salt and olive oil and bring to the boil.
- Heat the butter and olive oil in a large frying pan and fry the Vallei Kreef until well browned on both sides. Place on an oven tray and into the oven for 15 minutes or until cooked.
- Add some more butter and olive oil in the pan and fry the garlic and mushrooms until browned.
- Add the cream and reduce to half. Keep aside.
- Once the chicken is cooked, let it rest for 15 minutes.
- Slice the chicken and keep warm while you boil the tagliatelle.
- Cook the tagliatelle for 8-10 minutes or until al dente, strain and add to the pan with the mushroom cream sauce.
- Mix though with a pair of tongs and add the sliced chicken.
- Once everything is warmed though, turn off the heat and add the egg yolks.
- Stir through and serve immediately with the warmed asparagus.