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Tagliatelle with asparagus and bacon
Delicious summer main course of tagliatelle, white asparagus and smoked breakfast bacon. Served with a salad.
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Ingredients
Directions
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Cook the tagliatelle al dente according to the instructions on the package. Peel and cut the asparagus into pieces of 4-5 cm and cook them in plenty of water with salt in 8-10 minutes until al dente. Drain the asparagus and drain well in a colander.
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Cut the breakfast bacon into strips. Heat the oil in a large frying pan and fry the bacon strips until crispy. Add the asparagus and fry for 2 minutes. Scoop the creme fraiche with the thyme leaves through it and keep it warm on a low heat.
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Cut the little gem into strips. Spoon the salad leaves into a bowl. Spoon the tagliatelle through the sauce and season with (freshly ground) pepper and salt.
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Heat for 1-2 minutes and scoop the pasta into bowls or deep plates. Sprinkle the tagliatelle with the rest of the thyme. Serve with the slare spoons.
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Nutrition
615Calories
Sodium3% DV60mg
Fat43% DV28g
Protein46% DV23g
Carbs22% DV66g
Fiber8% DV2g
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