ISLAMABAD: This creamy tagliatelle recipe offers a comforting midweek meal. You can use any long pasta you have on hand, making it versatile and convenient.
Ingredients:
- 300g tagliatelle (or any long pasta)
- 20g salted butter
- 6 garlic cloves
- 2 tbsp plain flour
- 150ml chicken stock
- 200ml double cream
- 85g grated parmesan
- 20g roughly chopped flat-leaf parsley
Method:
Cook the pasta according to the package instructions. While the pasta cooks, melt the butter in a large frying pan. Once it starts to foam, add the garlic and 25 twists of black pepper. Cook for 4-5 minutes, until the garlic turns light golden and becomes fragrant.
Stir in the flour to create a paste and cook for 1-2 minutes. Gradually whisk in the chicken stock until you achieve a smooth sauce. Pour in the double cream and add most of the parmesan. Stir until everything melts together, then season to taste.
Transfer the pasta directly into the sauce, along with a splash of the pasta cooking water. Mix well, adding more pasta water if needed, until the sauce is thick and glossy.
Divide the pasta among four bowls and garnish with chopped parsley and the remaining parmesan before serving.
