Tagliatelle with ham and cream sauce
Santorin
meat
main course
easy
Torben Ebert
Ingredients for 4 persons
- 2 shallots
- 200 g diced ham
- 1 tbsp butter
- 100 ml white wine
- 300 ml whipping cream
- 150 ml vegetable stock
- 100 g Parmesan cheese (grated)
- 100 g frozen peas
- 3 tbsp TOMAMI Santorin
- salt, pepper
- 500 g tagliatelle
- 1 tbsp butter
Preparation
Peel and finely dice the shallots. Melt the butter in a pan and sauté the diced onions. Add the ham cubes and cook for a few minutes over a medium heat. Deglaze with white wine and allow to reduce completely. Add the cream and vegetable stock and reduce until the sauce has a creamy consistency. Add the frozen peas, TOMAMI Santorin and Parmesan.
Flavour with salt and pepper.
Cook the pasta in plenty of salted water according to the packet instructions and drain. Add 1 tbsp butter and stir briefly. Serve hot with the sauce.
