Ingredients:500g Tagliatelle Pasta
500ml Fresh Cream (reduced fat if you can get it)
1 packet of diced bacon (optional, adds more flavour)
10 slices Cooked Ham
! red pepper
1 green pepper
2 Tsp crushed garlic
Buttom Mushrooms ( I used about 6, but you can use more)
Paprika
Origanum
Black Pepper
Parmesan to season
Method:
Chop red pepper, green pepper, mushrooms and ham into pieces. Use a large non-stick frying pan. Put a teaspoon of oil in the frying pan and then add the red peppers, green peppers and two teaspoons of crushed garlic. Fry them up a little and then add the paprika. You would use quite a fair amount of paprika as it gives the dish some flavour, I would say about 4 heaped teaspoons. Frying the paprika in the beginning with the peppers brings out the flavour. You can then add the bacon and mushrooms and fry up until bacon is golden. Then add the cooked ham (the ham doesn't need to cook, so it can be added last). At this point you can start boiling your pasta in water, with a dash of oil and a pinch of salt. The oil helps the pasta not to stick together or to the bottom of the pot, and the salt just makes it taste good. Make sure the heat for the frying pan is now turned down. Then add the cream to the frying pan with all the other ingredients. Let it simmer.
Once the pasta is cooked al dente I would suggest draining the water and then putting the pasta in a Pirex dish. If you were only cooking for two you could add the pasta to the other ingredients, but in this case there is just far too much food! Once the pasta is in the Pirex dish you can pour the ingredients from the pan over the pasta and mix it up a bit until all the pasta is coated with the creamy sauce. I then sprinkled the top of the pasta with some grated Parmesan.
Serve with a side salad or Ciabatta bread (if you are really hungry)
Chop red pepper, green pepper, mushrooms and ham into pieces. Use a large non-stick frying pan. Put a teaspoon of oil in the frying pan and then add the red peppers, green peppers and two teaspoons of crushed garlic. Fry them up a little and then add the paprika. You would use quite a fair amount of paprika as it gives the dish some flavour, I would say about 4 heaped teaspoons. Frying the paprika in the beginning with the peppers brings out the flavour. You can then add the bacon and mushrooms and fry up until bacon is golden. Then add the cooked ham (the ham doesn't need to cook, so it can be added last). At this point you can start boiling your pasta in water, with a dash of oil and a pinch of salt. The oil helps the pasta not to stick together or to the bottom of the pot, and the salt just makes it taste good. Make sure the heat for the frying pan is now turned down. Then add the cream to the frying pan with all the other ingredients. Let it simmer.
Once the pasta is cooked al dente I would suggest draining the water and then putting the pasta in a Pirex dish. If you were only cooking for two you could add the pasta to the other ingredients, but in this case there is just far too much food! Once the pasta is in the Pirex dish you can pour the ingredients from the pan over the pasta and mix it up a bit until all the pasta is coated with the creamy sauce. I then sprinkled the top of the pasta with some grated Parmesan.
Serve with a side salad or Ciabatta bread (if you are really hungry)
This sounds and looks really yummy! I will defiantly try it! :)
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