Tagliatelle Pica Pica
- Preparation time 20 min.
- very easy
Preparation
Cook the pasta in salted water until al dente.
Put the cream and egg yolks together in a bowl. Season with salt and pepper and whisk together.
Peel and chop the garlic.
Cut the mushrooms into thin slices.
Fry the ham in hot oil in a pan, then add the garlic and mushrooms.
Drain the pasta and mix with the salsa sol limón. Turn off the heat and mix in the egg cream.
Serve on plates and sprinkle parsley decoratively over the top.
Quantity
Ingredients for 4 peopleIngredients
- 400 g Tagliatelle
- 2 tbsp Freshly chopped parsley
- Salt and pepper
- 4 piece Egg yolks
- 250 ml Whipped cream
- 200 g Mushrooms
- 150 g Ham
- 1 piece Garlic clove
- 2 tbsp Salsa Sol spicy olive oil with lemon
