Tagliatelli With Breadcrumbs Garlic And Brown Butter Recipes

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TAGLIATELLI WITH CHESTNUTS, PANCETTA, AND SAGE



Tagliatelli With Chestnuts, Pancetta, and Sage image

This is from epicurious. Easy to make but tastes like more effort went into it. This is a "company is coming for dinner" standby because it looks fancy and tastes fancy, but does not take fancy time to complete. I usually sub dried sage and parsley in mine, but I do not measure it. I just dump some in. This will come together fast. Cooking time includes boiling pasta, prep time does not.

Provided by SarahBeth

Categories     < 60 Mins

Time 40m

Yield 1 dish, 6 serving(s)

Number Of Ingredients 10

3 ounces pancetta, chopped (Italian unsmoked cured bacon)
1 tablespoon extra virgin olive oil
1 small onion, finely chopped
4 garlic cloves, minced
2 tablespoons finely chopped fresh sage
8 ounces bottled peeled roasted whole chestnuts, coarsely crumbled
8 ounces dried flat egg pasta such as tagliatelle pasta noodles or 8 ounces fettuccine
1 cup finely grated parmigiano-reggiano cheese
2 tablespoons unsalted butter
1 tablespoon finely chopped fresh flat-leaf parsley

Steps:

  • Cook pancetta in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until beginning to brown, 3 to 4 minutes.
  • Add onion and cook, stirring frequently, until beginning to brown, 2 to 3 minutes.
  • Add garlic and 1 tablespoon sage and cook, stirring, 1 minute.
  • Stir in chestnuts and remove from heat.
  • Cook pasta in a 6- to 8-quart pot of boiling salted water according to package directions. Reserve 1 1/2 cups cooking water, then drain pasta in a colander and add to pancetta mixture in skillet.
  • Add 1 cup reserved cooking water along with cheese and butter and cook, tossing constantly, over high heat until pasta is well coated (add more reserved water if necessary), about 1 minute.
  • Add salt and pepper to taste and serve sprinkled with parsley and remaining tablespoon sage.

Nutrition Facts : Calories 339.3, Fat 12, SaturatedFat 5.7, Cholesterol 51.7, Sodium 236.7, Carbohydrate 46.5, Fiber 1.8, Sugar 1.4, Protein 11.4

GARLIC BREADCRUMB TOPPING FOR PASTA



Garlic Breadcrumb Topping for Pasta image

Provided by Food Network

Categories     condiment

Time 10m

Yield 1 cup

Number Of Ingredients 4

2 tablespoons butter
2 tablespoons oil
1 tablespoon minced garlic
1 cup panko breadcrumbs

Steps:

  • Add the butter and oil to a pan over medium heat. When the butter melts, add the garlic and cook until fragrant, 1 to 2 minutes. Add the panko and cook until browned, 3 to 5 minutes. Serve over pasta.

TAGLIATELLI IN A CREAMY CAVIAR SAUCE



Tagliatelli in a Creamy Caviar Sauce image

This is so simple and yet so impressive. I love to spoil my DH every so often and he loves caviar. Serve with ice-cold Champagne and lots of love.

Provided by Sonja South Africa

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

400 g tagliatelle pasta noodles
1/2 cup butter
1 cup cream
1/2-3/4 cup black caviar or 1/2-3/4 cup lumpfish caviar
1 cup cooked shrimp or 1 cup prawns
1 teaspoon fresh ground black pepper
grated parmesan cheese

Steps:

  • Cook pasta till al dente, drain and toss in a little olive oil and place in a warmed serving dish.
  • Melt the butter and add the cream, heat until just boiling.
  • Add the caviar and stir.
  • Warm through for about one minute.
  • Add the cooked prawns or shrimp and warm through.
  • Add the sauce to the pasta, sprinkle over the black pepper and grated parmesan to taste.
  • Serve with a simple green salad.

Nutrition Facts : Calories 901.6, Fat 52.4, SaturatedFat 28.8, Cholesterol 513.8, Sodium 821.5, Carbohydrate 74.7, Fiber 3.4, Sugar 2, Protein 35.6

TAGLIATELLI WITH BREADCRUMBS, GARLIC AND BROWN BUTTER



Tagliatelli with Breadcrumbs, Garlic and Brown Butter image

Mild, homemade comfort food. You could use store pasta for this, especially fresh store pasta, but homemade can't be beat. Great way to relieve stress and really not all that time consuming. In fact, the less you fuss with it, the better. You don't need a pasta machine for tagliatelle. Cook time is resting time for the dough.

Provided by sugarpea

Categories     Spaghetti

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

7/8 cup all-purpose flour, plus more for dusting work surface
1/2 cup semolina, plus more for dusting pasta
1/4 teaspoon salt
2 extra large eggs, room temperature
2 teaspoons olive oil
4 tablespoons unsalted butter
1 tablespoon garlic, minced
1 tablespoon fresh sage, minced
3 1/2 cups coarse breadcrumbs
salt & freshly ground black pepper
16 ounces fresh tagliatelle pasta noodles
1/4 cup olive oil
2 tablespoons parmesan cheese

Steps:

  • Pasta: Makes 10 ounces dough.
  • Combine sifted flour and semolina in a bowl with the salt; make a well in the center of mixture and add eggs and olive oil.
  • With two fingers, mix in a circular pattern until all the flour is incorporated; avoid overmixing for a tender dough.
  • Scrape dough from bowl onto a floured surface; knead gently until dough is smooth; form into a disk, wrap tightly in plastic wrap and refrigerate 30 minutes or up to overnight.
  • May be frozen up to one month; thaw in refrigerator.
  • On a lightly floured surface, roll dough out into a 1/16" thick sheet; sprinkle top surface of dough with semolina to prevent sticking and gently roll dough up, jelly-roll fashion.
  • Cut crosswise into 1/4" slices; dust the pieces again with semolina and shake loose into noodles; cover with a towel until ready to cook.
  • Finish: Melt the butter in a skillet until it begins to turn brown; add garlic, sage, breadcrumbs, salt and pepper; toss to combine.
  • Transfer to a jelly-roll pan and bake until golden brown, about 6 minutes, tossing halfway through; boil pasta in salted water to desired doneness, 2-3 minutes; drain.
  • Toss pasta with olive oil, Parmesan, and 2 1/2 cups of the breadcrumbs; sprinkle remaining breadcrumbs on top.

Nutrition Facts : Calories 1284.8, Fat 41.5, SaturatedFat 13.4, Cholesterol 251.2, Sodium 942.9, Carbohydrate 186.7, Fiber 9.8, Sugar 8.4, Protein 39.1

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