Issue 040
August 2008
This dish is high in both protein and carbs, so if you are looking to bulk up this is a perfect meal. If you need more protein it would be best to separately cook a chicken breast to eat. The traditional way to cook this dish is without cream and it tastes a lot cleaner and fresher. It takes a bit more skill, but it is great once you can master it.
What you’ll need...
1 x portion tagliatelle, fresh or dried
100gm button mushrooms
50gm chopped pancetta/bacon bits
1 x garlic clove, sliced
2 x egg yolks
1 x handful frozen petit pois, defrosted
1 x tsp Dijon mustard
20gm Parmesan
40ml olive oil
salt and pepper
Method
- Place a large pan of hot water on the stove; add some salt to give the pasta some flavour.
- If you are using dried pasta place it in the pan at this stage.
- Heat a small frying pan and add the oil, sauté the mushrooms and season with salt and pepper.
- Once the mushrooms are coloured, place into a bowl and then sauté the pancetta or bacon in the same pan. Don’t colour the bacon too much as it will increase the sodium content.
- Once the bacon is nearly done add in the garlic and fry for 30 seconds.
- Remove the bacon and add to the mushrooms.
- If you are using fresh pasta, start to boil at this stage.
- Separate your eggs and place the whites in a small bowl and the yolks into a large bowl.
- After the required time, drain the pasta saving some of the cooking water. Pour around 150ml of the water onto the eggs and whisk. Return this back into the pan, off the heat, and toss in the pasta.
- Add the mushrooms and bacon along with the parmesan and defrosted peas.
- Stir in the mustard and season with salt and pepper.
- Keep stirring until it thickens and serve.
