Cream in the sauce can be replaced with sour cream or milk, adding toasted flour to thicken. Garlic and parsley will make the sauce incredibly aromatic, and nuts will add spicy notes of taste – experiment!
Pasta in a creamy sauce is combined with meat, poultry, and seafood. The dish also tastes great with mushrooms and vegetables.
Ingredients:
- Tagliatelle – 400 g
- Onion – 1 pc.
- Parsley – to taste
- Garlic – to taste
- Cheese – 70 g
- Walnuts – 110 g
- Butter – 40 g
- Cream, 20% – 300 ml
- Salt, pepper – to taste
Directions:
- Peel the garlic. Peel and cut the onion into small cubes. Chop the parsley.
- Grate the cheese on a medium grater.
- Pour the peeled walnuts into a dry frying pan and fry until a pleasant aroma appears. Remove from the stove. When the nuts have cooled down enough, chop with a knife.
- Boil the pasta in a large saucepan for 10–12 minutes. Add salt.
- While the pasta is cooking, prepare the sauce. Put the butter in a deep frying pan and heat it. Add the garlic cloves and fry over high heat until golden brown. Remove the garlic – you will no longer need it.
- Add the chopped onion and keep it on low heat until it turns golden brown. Add the parsley and fry the mixture for another 3–5 minutes.
- Now add the cream, nuts, and bring the contents of the pan to a boil. Reduce heat, add salt, pepper, and cook sauce until thick, stirring constantly.
- Drain water from cooked pasta and transfer to a pan for a few minutes to simmer in sauce.