TAGLIATELLE

8 Jan

I was thinking this was a lo-cal dinner because it doesn’t have much meat and I would like to think it still is because this makes about 4 to 6 servings,So don’t get excited by the whipping cream…butter…buttermilk…. or the wine……. Wah Wah Wah.

White wine goes real well with this.

2 tbsp butter
splash of extra virgin olive oil ( the only kind to use)
1 small onion – minces
1 garlic glove – minced
Kosher salt
fresh ground pepper
2 tsp poppy-seed
1/2 cup white wine
1/2 cup whipping cream
1/2 cup buttermilk
1 lb whole wheat tagliatelle or fettucine or linguine
4 Oz pancetta
1/2 cup fresh grated Parmesan cheese
Juice 1/2 lemon ( not the stuff in the green bottle!!!!)
Flat Italian parsley – chopped

Make Pasta according to box direction to al dente
While water is starting to boil
Heat butter and oil on fry pan med heat
add pancetta and fry until almost crisp
add onions , garlic, cook stirring until soft
Add poppy-seed, dash of salt dash of pepper and cook until fragrant , about 3 min
add wine until almost liquid evaporates
Add whipping cream and buttermilk Stirring until slightly reduces
Add cheese and keep stirring until melted and you have a nice smooth sauce

Drain pasta and add to fry pan ,
Toss to coat pasta

Garnish with Chopped parsley and more grated cheese

Eat and enjoy!

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