Tagliatelle parmesan

pasta med basilikum og parmesan 1 pasta med spekeskinke og parmesan 2 pasta med basilikumsaus 3 hvit pastasaus med fløte 4 Preparation Heat unsalted butter in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about minutes. Add in the chicken broth, milk, and fettuccine. Season with salt and pepper. 5 Step 1. Bring a large pot of water to a boil over high heat. Step 2. In a large skillet, melt the butter over medium-high heat until frothy and golden, about 1 minute. Add half the prosciutto in. 6 Heat 1 tablespoon oil in inch nonstick skillet over medium-high heat until shimmering. Add artichoke hearts and ⅛ teaspoon salt and cook, stirring frequently, until spotty brown, 7 to 9 minutes. Stir in garlic, anchovies, oregano, and pepper flakes and cook, stirring constantly, until fragrant, about 30 seconds. Stir in wine and bring to simmer. 7 Add cooked tagliatelle and ¼ cup reserved cooking water to skillet and toss to combine. Turn off the heat and add Parmesan. Stir and toss until melted and the sauce coats the pasta. Add more pasta water if the pasta looks too dry. Add mushrooms and stir until combined. Adjust salt to your own taste. Transfer pasta to bowls and serve immediately. 8 Kok opp vann i en stor kjele. 9 Smelt smør i en middels stor kjele. 10 Just like fettuccine, tagliatelle pairs perfectly with rich, parmesan cream sauce. The addition of chicken provides a satisfying protein boost. As a bonus, this recipe is easy to make and guaranteed to impress your dinner guests. Serve it with a side salad and crusty bread for a complete meal. 11