A creamy pasta dish: tagliatelle with seared chicken, crisp bacon and a sauce of cream and stock, finished with Parmesan and rosettes of Parma ham. It is on the table in fifteen minutes, and thanks to the salty ham and bacon you need few extra seasonings.
Creamy tagliatelle with chicken and Parma ham
Creamy tagliatelle with chicken and Parma ham
Method
01
Cook the pasta
Cook the tagliatelle al dente in plenty of salted water according to the packet. Keep a cup of the cooking water and drain the pasta.
02
Fry the bacon
Fry the bacon lardons in a frying pan without oil over medium heat until crisp. Add the shallot and garlic and cook for 2 minutes.
03
Make the sauce
Pour in the stock and cream, bring gently to the boil and simmer for 4 minutes until slightly thickened.
04
Fry the chicken
Heat the olive oil in a second pan and fry the chicken for 5 minutes until golden and cooked through. Season with pepper.
05
Combine
Toss the pasta and chicken through the sauce, add the Parmesan and loosen with a little cooking water if needed.
06
Shape the Parma ham
Loosely roll the slices of Parma ham into rosettes.
07
Serve
Divide the pasta between two plates, top with the rosettes and sprinkle with parsley and a little extra pepper.
Tips & notes
Bacon, Parma ham and stock are salty. Taste first and add salt only afterwards, often it is not needed. Fresh parsley or basil at the end adds freshness.
Chef's tip
Once the cream is in, only let it simmer gently and never boil it hard, and the sauce stays smooth. If the sauce is too thick, add a splash of pasta cooking water: the starch binds and makes it silky.
Variations
- With mushrooms: fry 150 g mushrooms with the shallot for a more earthy dish.
- Without bacon: leave out the bacon and fry the chicken in a little more olive oil for a lighter version.
- With lemon: grate some lemon zest over the dish for a fresh twist.
Contains:
Gluten
Milk
Eggs
Celery
