Hearty dish for lovers of paste and cheese. Dainty, delicious tagliatelle with ricotta cheese and crispy bacon or sautéed sausage.
At the end, we decorate, a relatively colorless plate, with a touch of red, fresh tomatoes, which, apart from color, gives a touch of freshness and "light feeling" in a heavy, dietary, dish.
At the end, we decorate, a relatively colorless plate, with a touch of red, fresh tomatoes, which, apart from color, gives a touch of freshness and "light feeling" in a heavy, dietary, dish.
| work: 15' | time: 45' | easy: |
Ingredients (6 servings)
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In a deep casserole put some water to boil. Add the olive oil, the turmeric and the salt. When it starts to boil vigorously, add the tagliatelle, stir well and cook for 3 minutes exactly. |
Drain the tagliatelle and put them back to the pot. |
In a frying pan lightly sauté the bacon or the meat of sausages. Press the cottage cheese with a fork to break into smaller pieces. Pour the bacon (or sausage meat) and the cheese pieces over the tagliatelle, add the grated cheese, the double cream, the black pepper and the salt at will… |
…stir well with a slotted spoon and spread the mixture into a lightly greased glass dish. |
Place the glass dish in a preheated oven at 180°C (356°F, Gas Mark 4.2) for 45 minutes or until lightly browned. Ten minutes before the end, remove the pan from the oven and spread the grated tomato over the tagliatelle. Put back in the oven and cook for 10 minutes more. |
This dish should be eaten hot.I sure hope that there are many pasta fans at the table, since the quantity is large enough. Enjoy!
