Classic Tagliatelle Carbonara with oven roasted vallei Kreef, brown mushrooms, asparagus and cream sauce
Servings Prep Time
4people 20minutes
Cook Time
30 minutes
Servings Prep Time
4people 20minutes
Cook Time
30 minutes
Ingredients
  • 2packets Deli-Co Vallei Kreef
  • Some butter and Willow Creek truffle flavoured olive oil
  • 2 Garlic cloves, peeled and minced
  • 400grams Brown mushrooms, sliced
  • 200grams Asparagus, blanched and warmed with butter
  • 500grams tagliatelle
  • 500ml cream
  • 3 Egg yolksbeaten with a pinch of black pepper
  • Salt and pepper to taste
Instructions
  1. Place a large pot on the stove with some salt and olive oil and bring to the boil.
  2. 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.
  3. Add some more butter and olive oil in the pan and fry the garlic and mushrooms until browned.
  4. Add the cream and reduce to half. Keep aside.
  5. Once the chicken is cooked, let it rest for 15 minutes.
  6. Slice the chicken and keep warm while you boil the tagliatelle.
  7. Cook the tagliatelle for 8-10 minutes or until al dente, strain and add to the pan with the mushroom cream sauce.
  8. Mix though with a pair of tongs and add the sliced chicken.
  9. Once everything is warmed though, turn off the heat and add the egg yolks.
  10. Stir through and serve immediately with the warmed asparagus.