Pasta with Salted Egg Cream Sauce
Get your restaurant into the salted egg craze! Start with this Salted Egg Cream Pasta, which is sure to get diners Instagramming.
Ingredients
Sauce Preparation
-
Bacon bits, finely minced 20 g
-
Garlic cloves, finely minced 20 g
-
Chilli Flakes 3 g
-
Fresh cream 125 ml
-
Water 125 ml
Assembly and Presentation
-
Tagliatelle, half-cooked 85 g
-
Rock Salt 5 g
-
Water 1 l
-
Fresh basil leaves, chiffonade 5 g
Preparation
-
Sauce Preparation
- In a saute pan, render the bacon to semi-crispy
- Add the garlic cloves and the chili flakes
- In a bowl, dilute the Knorr Golden Salted Egg Powder in water
- Pour salted egg dilution into the saute pan
- Add the fresh cream and simmer for a few seconds
- Taste and adjust the seasoning (if needed) with Knorr Chicken Powder
-
Assembly and Presentation
- Add the cooked noodles into the sauce and simmer until the noodles are fully-cooked through
- Transfer noodles onto a serving dish
- Garnish with a generous pile of basil
