Tagliatelle With Herbs And Buttery Egg Sauce Recipes

TAGLIATELLE WITH HERBS AND BUTTERY EGG SAUCE

Steps:

• Cook pasta in a large pot of generously salted water until al dente. Reserve 1/4 cup pasta water and drain pasta.
• Meanwhile, melt butter in a large nonstick skillet over medium heat. Add eggs and 1/2 teaspoon salt and cook, undisturbed, until edges of eggs begin to set, about 30 seconds. Remove from heat and gently stir a few times to break up eggs into large strands. (Eggs should be undercooked and very wet.)
• Immediately add hot pasta and herbs to skillet. Season with pepper and toss to evenly coat pasta with sauce and herbs. If necessary, add enough reserved pasta water, a small amount at a time, to lightly coat pasta. Divide between 2 plates and serve immediately.

CARBONARA-STYLE TAGLIATELLE WITH GRILLED ASPARAGUS AND LEMON-HERB BREADCRUMBS

Steps:

• Heat a grill pan over medium-high heat. Lightly drizzle the asparagus with EVOO, then grill until charred, evenly marked and tender, 7 to 10 minutes. Cut into 1-inch pieces on an angle, or thinly slice if the asparagus is thick.
• Meanwhile, bring a large pot of salted water to a boil for the pasta.
• Heat 1 tablespoon EVOO in a small skillet over medium heat. Melt the butter into the oil; when it foams, stir in the lemon zest, then add the breadcrumbs and stir until moistened. Cook, stirring occasionally, until the breadcrumbs are deep golden. Stir in the chives and parsley and remove from the heat.
• Heat the remaining 3 tablespoons EVOO in a large skillet over medium heat. Add the pancetta and 2 teaspoons pepper, and cook, stirring, for 3 minutes. Add the garlic and stir for 1 to 2 more minutes, then add the wine and reduce the heat to low.
• Lightly beat the egg yolks in a small bowl.
• Add the pasta to the boiling water and cook until al dente. Reserve 1 cup of the cooking water just before draining the pasta, and beat it into the egg yolks to temper them.
• Add the asparagus to the pancetta mixture and heat through.
• Drain the pasta and add it to the skillet with the asparagus and pancetta. Pour the egg mixture over the top, turn off the heat and toss for 1 minute, adding the cheese in the last few seconds. Divide the pasta among shallow bowls and top with lots of the lemon-herb breadcrumbs.

TAGLIATELLE PASTA WITH GARLIC, BUTTER & SAUCE

Steps:

• Add water to a pot or saucepan and bring it to a boil.
• Add salt and add the tagliatelle pasta.
• Also add one tablespoon of olive oil, stir well using a good quality spatula and cook in medium heat for about 4 to 6 minutes until the noodles is cooked to your preference. Make sure to stir in between as the pasta is cooked.
• Once the noodles is cooked, turn off the heat and carefully drain the water. You may retain a little leftover water (about a cup) in the pot itself which will add a saucy texture once we add the remaining ingredients.
• Add the remaining one tablespoon of olive oil and mix well to coat the tagliatelle pasta noodles.
• Add the butter, turn on the stove again and saute the noodles in the butter sauce for another 1 to 2 minutes.
• Also add the seasonings like parsley, black pepper, garlic and onion powders.Add the shredded cheese too and mix in with the pasta.
• Turn of the heat and transfer the prepared, buttered tagliatelle pasta to serving plates.
• Top with red chili flakes (optional), and more parsley flakes.
• Also add the tomato garlic sauce (or any sauce of your preference, alfredo sauce is another great choice!). Serve hot & enjoy!
• Alternatively, you can toss the noodles in pasta sauce in a large skillet or pan, add little more olive oil (about 1/4 cup) and stir fry the noodles in sauce for about 1 to 2 minutes for the best flavors!

TAGLIATELLE WITH BABY VEGETABLES AND LEMON-PARMESAN SAUCE

Steps:

• Cook pasta in large pot of boiling salted water until just tender. Drain, reserving 2 cups cooking liquid. Return pasta to pot.
• Meanwhile, heat oil in large skillet over medium heat. Add onion and zucchini; sprinkle with salt and pepper. Sauté until zucchini is almost tender, about 8 minutes. Add beans and lemon peel. Toss 1 minute.
• Scrape contents of skillet over pasta in pot. Add 1 1/4 cups Parmesan cheese, cream, lemon juice, and 1 cup reserved cooking liquid. Place over medium-high heat and toss until heated through and sauce coats pasta, adding more reserved pasta liquid by 1/4 cupfuls to moisten as needed. Season to taste with salt and pepper. Serve, passing additional cheese separately.