Pasta with cambozola sauce

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Tagliatelle pasta with creamy sauce with cambozola cheese, bacon, mushrooms and a handful of arugula


250 g bacon
1 onion
250 g mushrooms, sliced
​​250 dry white wine
125 ml whipped cream
175 gr cambozola cheese (= combination between camembert and gorgonzola)
300 gr tagliatelle
2 tbsp pine nuts
50 gr arugula lettuce
Optionally a little all-purpose binder or cornstarch


Fry the bacon without oil or butter until they start to get crispy. Add the chopped onion and fry for a while. Add the mushrooms and fry them for about 5 minutes. Pour in the white wine and let the alcohol evaporate. Add the cream and stir well. Let it cook gently for 5 minutes. Cut the cheese into pieces and stir it into the sauce until it is completely melted.
pasta with cambozola sauce 01
pasta with cambozola sauce 01

pasta with cambozola sauce 01

pasta with cambozola sauce 01

If you want the sauce to be a bit thicker, you can add some binder or cornflour. Boil the tagliatelle in plenty of water and drain. Toast the pine nuts lightly brown. Put the pasta on a plate and divide some sauce, arugula or pine nuts over it. You can also spoon the tagliatelle through the sauce before serving.

This recipe is inspired by the Carolines Blog recipe

Source: Leukerecepten by leukerecepten-nl.
*The article has been translated based on the content of Leukerecepten by leukerecepten-nl. If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author. Thank you very much!

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