Tagliatelles with Parmesan-Clove Emulsion

Tagliatelles with Parmesan-Clove Emulsion

prep time

minutes
cook time

minute
servings
12

Ingredients



















Cooking Instructions

For sauce:


1

Combine cloves, garlic, allspice and parsley in a cheesecloth sachet. Bruise spices and garlic to release flavor. Bring to boil with chicken broth. Boil for one hour, until reduced by half.


2

Remove herb sachet from broth. Place broth in a blender. Add butter and olive oil. Whip on high for 1 minute. Season with salt and pepper.


For pasta:


1

Cook pasta al dente in boiling water. Drain. In a sauté pan, heat the pasta and bacon with 1/2 the sauce and 1/2 parmesan.


2

Final preparation: Divide the remaining sauce among 12 pasta bowls. Place 1/12 of the pasta-bacon mixture on top of the sauce. If desired, place parmesan shavings on the sauce. Top each with portion of remaining grated parmesan, truffle slices, chives and chervil. Serve immediately.


*Or, substitute truffle oil and drizzle over each serving.


Ingredients



















Cooking Instructions

For sauce:


1

Combine cloves, garlic, allspice and parsley in a cheesecloth sachet. Bruise spices and garlic to release flavor. Bring to boil with chicken broth. Boil for one hour, until reduced by half.


2

Remove herb sachet from broth. Place broth in a blender. Add butter and olive oil. Whip on high for 1 minute. Season with salt and pepper.


For pasta:


1

Cook pasta al dente in boiling water. Drain. In a sauté pan, heat the pasta and bacon with 1/2 the sauce and 1/2 parmesan.


2

Final preparation: Divide the remaining sauce among 12 pasta bowls. Place 1/12 of the pasta-bacon mixture on top of the sauce. If desired, place parmesan shavings on the sauce. Top each with portion of remaining grated parmesan, truffle slices, chives and chervil. Serve immediately.


*Or, substitute truffle oil and drizzle over each serving.


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