Tagliatelle in creamy sauce
6 servings
60 minutes
Fettuccine in creamy sauce is the embodiment of elegance in Italian cuisine. The origins of fettuccine trace back to Bologna, where it is traditionally served with meat sauces. However, this recipe offers a delicate interpretation with a rich creamy flavor. The lightness of the cream, the spiciness of gorgonzola, and the aroma of basil create an exquisite harmony complemented by subtle notes of sautéed carbonada. The sauce envelops each ribbon of pasta, giving it richness and a creamy texture. This dish is perfect for a cozy family dinner or a festive table, impressing with its depth of flavor and refinement.
1
Boil the pasta, drain it, and rinse under cold water.
- Tagliatelle: 500 g
2
Make the sauce. Finely chop the onion. Cut the carbonade into small cubes. In a saucepan, fry the onion until transparent, add the carbonade, fry until golden, and season with pepper.
- Onion: 1 head
- Carbonade (cured pork loin): 300 g
- Ground black pepper: 1 teaspoon
3
Pour in the cream. Reduce by a quarter. Add gorgonzola and stir constantly to dissolve it. Season with basil.
- Cream 20% fat: 500 ml
- Gorgonzola cheese: 150 g
- Basil: 1 tablespoon
4
Continuously stirring, add the flour and keep mixing until the mixture is homogeneous and lump-free.
- Coarse-ground flour: 2 tablespoons
5
Add the cooked pasta to the sauce. Sprinkle with grated Parmesan and mix without damaging the pasta.
- Tagliatelle: 500 g
