Hello, I am Elise. Today, I’m gonna show you how to prepare creamy tagliatelle with ham and belgian endive recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Creamy tagliatelle with ham and belgian endive Recipe

Creamy tagliatelle with ham and belgian endive is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Creamy tagliatelle with ham and belgian endive is something which I have loved my whole life. They are fine and they look wonderful.

To bewith this particular recipe, we have to prepare a few components. You can cook creamy tagliatelle with ham and belgian endive using 15 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Creamy tagliatelle with ham and belgian endive:

1. Make ready 250 g tagliatelle (or any other pasta)
2. Make ready 100 g (cooked) ham strips
3. Get 2 Belgian endives
4. Make ready 50 g (chestnut) mushrooms
5. Take 50 g peas
6. Prepare 1 sjalot
7. Get 1 dl cream
8. Prepare 1 egg yolk
9. Prepare Pecorino or parmesan cheese
10. Prepare Olive oil (infused with garlic)
11. Prepare Seasoning
12. Make ready Chili powder (to taste)
13. Make ready Pepper and salt (to taste)
14. Make ready Optional
15. Prepare Parsley

Steps to make Creamy tagliatelle with ham and belgian endive:

1. Cook the tagliatelle al dente, following the manufacturer’s instructions. Safe about 200ml of pasta water.
2. Shred the sjalot. Cut the Belgian endives in short strips and slice the mushrooms.
3. (Optional) Shortly bake the ham strips/cubes in a pan. Remove the ham from the pan.
4. Heat some olive oil in the pan and fry the shredded sjalot untill translucent.
5. Add the mushrooms and fry for about 2 minutes. (Till mushrooms start releasing moisture)
6. Add the Belgian endive and season with pepper, salt and a small amount of chili powder. Cover the pan for about 10 minutes and stir frequently.
7. Add the (frozen) peas and cover for another 2 minutes
8. (sauce) Add the egg yolk to the cream and stir untill well mixed.
9. Pour this mixture with your vegetables, add the ham and let it reduce on low heat (5-8 minutes).
10. Add the all dente pasta and the pasta water in the pan and mix thoroughly. Stir untill the sauce coats the pasta.
11. Turn of the heat and mix the pecorino cheese the pasta.
12. (Optional) Finish of with some parsley
13. Enjoy your meal!!

So that is going to wrap it up with this distinctive dish creamy tagliatelle with ham and belgian endive recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Let’s cook!

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