Easy - 45 MIN
Tagliatelle with cream and smoked turkey
The products you need
selezione di chef
Tagliatelle Selezione di Chef
Ingredients for the pasta
Number of People
4
200
g of smoked turkey, cut into medium cubes
200
g of turkey breast, sliced
1
tablespoon of butter
2
tablespoons of olive oil
3
cloves of garlic, minced
3
leeks, peeled and finely chopped
1
tablespoon of lemon zest
Salt and pepper
Ingredients for the Carbonara Sauce
Number of People
4
4
eggs
400
g of Parmesan cheese, grated
50
ml of double cream
2
tablespoons of chopped fresh basil
Fresh basil leaves to garnish
Salt and pepper
Preparing the pasta
1
In a large saucepan of boiling salted water, cook the Panzani Tagliatelle for 8 to 10 minutes. Once ready, drain and rinse in cold water. Set aside.
2
In a large frying pan over a medium heat, add the butter and smoked turkey cubes and cook for 5 minutes until golden brown. Remove from the frying pan and set aside.
3
In the same frying pan over a medium heat, add the olive oil, turkey slices, garlic, salt and pepper. Cook for 5 minutes, stirring occasionally, until golden brown.
4
Add the cubes of roasted smoked turkey to the frying pan with the slices of turkey.
5
Add the tagliatelle, leeks and lemon zest, mix with tongs and continue cooking over a low heat for 3 minutes.
6
Turn off the heat and leave the tagliatelle to cool slightly.
Preparing the carbonara sauce
1
In a bowl, add the eggs, double cream, Parmesan, basil, salt and pepper. Mix well with a whisk.
2
Pour the pasta mixture into the frying pan and mix carefully with tongs until the pasta is completely coated and the sauce is a little thick. If the pan is too hot, there is a risk that the eggs in the sauce will scramble.
3
Serve the creamy tagliatelle immediately with extra Parmesan and garnish with fresh basil.
