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Tagliette PastaBroadmoor Bistro from The Broadmoor Bistro

Tagliette Pasta
Posted: 08/3/2017

INGREDIENTS:

8 oz Fresh Pasta “Tagliette”

Sauce:

4 oz Bacon, cut into lardon

1 oz Garlic, Fresh Shaved

3 oz Shallot, Minced

4 oz White Wine

8 oz Heavy Cream

2 oz Parmesan Cheese

Garnish:

4 oz Asparagus Blanch & Cut

1 oz Scallion, sliced thin

TT Black Truffles, minced or shaved

TT White Truffle Oil 

TT Asaigo, shaved

1 ea Soft Poached Egg

TT Salt and Pepper

The Broadmoor Bistro

INSTRUCTIONS:

1. Have boiling water ready to cook pasta

2. In a medium saute pan, render the bacon until lightly golden brown. 

3. Add garlic and shallots to pan and sweat.

4. Add wine and reduce the liquid by 75%

5. Add the heavy cream and reduce the liquid by 50%

6. Add the parmesan cheese and stir until melted

7. ** Place pasta in the boiling water and cook until “al dente”

8. To your sauce pan, add the asparagus, scallion, and truffle oil

9. Season with salt and pepper

 

Plating: 

1. Twist pasta with a plating fork and place in the middle of your plate, creating a nice nest for your egg. 

2. Place your poached egg in the center of the pasta

3. Garnish with asiago and truffles

4. Serve immediately, while hot



Cook Time: