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Ingredients (serves 4)

Salt and pepper 1lb egg tagliatelle (4 Great Tips for Cooking the Perfect Pasta) 3tbsp extra virgin olive oil 4 tbsp butter large shallots! chopped large cloves galic! chopped 1"4 lb #ild ha#! cut into 1" inch cubes 1" cup dr$ %hite %ine 1" cup heav$ crea# &reshl$ grated nut#eg 1" cup tha%ed fro'en peas or blanched fresh peas 1(4 tbsp chopped fresh th$#e! grated par#igiano(reggiano! for tossing and topping

Equipments
Pasta bo%l

Tongs Cheese grater

Method
)ring a pot of %ater to a boil! salt it! add the pasta and cook until al dente* +rain! reserving 1" cup of the cooking %ater* ,hile the pasta is %orking! in a large skillet! heat the -.//! 3 turns of the pan! over #ediu# heat* 0dd the butter to #elt until foa#ing* 0dd the shallots and garlic and cook for season %ith salt and pepper* 0dd the ha# and cook until lightl$ bro%ned (3 #inutes* Stir the %ine into the ha# #ixture and cook! s%irling! to reduce b$ half* Stir in the crea# and season %ith nut#eg* Stir in the peas and th$#e* 1e#ove the sauce fro# the heat* 0dd the pasta and so#e cheese to the sauce! toss! stirring in the reserved cooking %ater to thin the consistenc$ if desired* Season %ith salt and pepper and top %ith #ore cheese* ` #inutes!

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