Monday, 23 February 2009

Tagliatelle with Bacon, Sprouts and Cream

Pinched this recipe from Annes Kitchen . A little bit of a treat, I used Tagliatelle instead of Spag and lower fat Elmlea rather than double cream. The Vermouth and Sprout were such an unusual twang taste together - not bad, but the same problem I seem to have with pasta & cream dishes - it ends up too claggy and stodgy. Will have to work on that.

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