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Classic tagliatelle a la carbonara.

IMG 3180

Cream sauce: Sauté shallots, garlic, rosemary, black pepper. Reduce with 1 part white wine. Add ½ part chicken stock and 3 parts cream. Reduce to right consistency – add grated parmesan cheese, season salt, black pepper and lemon juice. Strain.

 Pancetta – cut in dice.

Shallots and garlic chopped.

Chiffonade of parsley and fresh spinach.

 Saute pancetta – add onions. Add sauce and heat up the pasta in the sauce. Season and add parsley and fresh spinach.

Springle with parmesan shavings and extra parsley.

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