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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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My sweet mother-in-law made this on my first visit to the Netherlands and I fell in love... with both the dish and my husband's family. Since she had been making it for years, she hadn't paid attention to the measurements and so when I asked for the recipe, she estimated. So there I was with a recipe written in Dutch, which I don't yet speak, and with metric measurements. It immediately went into my husband's paws for translation and now I'm a happy girly! Ingredients:
1 small onions or 1 small shallot, finely chopped |
10 ounces tagliatelle pasta noodles |
5 ounces gorgonzola (not just any old bleu) |
1 lb mushroom, sliced |
4 ounces walnuts, chopped |
4 ounces bacon, chopped small |
2 garlic cloves, minced |
1 bunch parsley, chopped |
1 bunch fresh chives, chopped |
4 scallions, chopped |
salt, pepper to taste |
1 cup sour cream |
Directions:
1. Fry the bacon on a mid-low heat until crisp but not burnt, then add the onion and garlic and saute until softened.
2. Fry the mushrooms separately until most of the water is out of them.
3. Heat the Gorgonzola gently in a pot with the sour cream. Add a little cream if desired, then add walnuts.
4. Boil the tagliatelle. When the noodles are done, add 2/3 of all the green stuff (parsley, chives and scallions) to the sauce.
5. In a large bowl, gently mix pasta with bacon, onion, garlic, mushrooms and sauce. Sprinkle remaining green stuff over pasta before serving.
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