You’re right - this recipe for tagliatelle pasta with ground chilli and chocolate does sound nuts!
But honestly, once you try this you will be converted. Cooking is a neveryday challenge and the best way to improve is to give the everyday ingredients a little twist. That’s just what I have done here a good solid carbonara, with a little bit of a twist.
For two portions:
2 mugs of cooked tagliatelle
Clove of garlic, crushed
2-3 slices smoked bacon, diced
1 small shallot, finely diced
A little fresh thyme
Pinch of dried chillies
Teaspoon grated dark chocolate
Half cup double cream
Dash of white wine
In a thick bottomed hot pan, add your butter, garlic and onion. Cook well, and next add your bacon. Keep it moving in the pan until crispy.
Now, add your thyme and white wine and reduce the mixture by half
Add your cream, bring to the boil then simmer. Add your pasta, coat well in the sauce and correct the seasoning.
To serve, place on a warm pasta plate and finish with a dusting of chilli and a pinch of chocolate.
Serve with freshly baked ciabatta or garlic bread.
Chef Chris Sandford, who writes the weekly Chef’s Corner column in the Leinster Leader, provides a wide selection of hospitality services, private cooking classes, lectures and demonstrations, as well as his highly successful One Chef Six Students class. Simply call for more information on 086 8032225