Description
This is one of those rich, comforting pasta dishes that feels a bit fancy but is actually pretty simple once you get going. The creamy sauce clings to every strand, and honestly, the bacon just makes it.
Ingredients
Units
Scale
Chicken
- 0.6 lb = 300 g chicken strips
- Salt, to taste
- Black pepper, to taste
- 1 tsp sweet paprika
- 1/2 tsp dried tarragon
Shrimp
- 0.6 lb = 300 g shrimp, shelled and deveined
- Kosher salt, to taste
- Ground black pepper, to taste
- 1 tsp chili oil
- 1 tbsp lemon juice
Other
- 4 rashers of bacon, chopped
- 0.6 - 0.8 lb = 300 to 400 g Tagliatelle
Sauce
- 2 cups = 500 ml cream
- 3 tbsp butter
- 1 whole garlic clove, lightly crushed
- 1/4 cup ricotta cheese
- 3/4 cup parmesan cheese, grated
- 1/2 cup mozzarella cheese, grated
- Crushed black pepper, to taste
- Salt, if needed
Instructions
- Toss the 300 g chicken strips with salt, black pepper, 1 tsp sweet paprika and 1/2 tsp dried tarragon.
- In another bowl, mix the 300 g shrimp with kosher salt, black pepper, 1 tsp chili oil and 1 tbsp lemon juice. Set both aside.
- Heat a drizzle of olive oil in a large pan over medium heat.
- Fry the 4 chopped bacon rashers until crisp.
- Remove and set aside, but leave a bit of that bacon fat in the pan.
- In the same pan, cook the seasoned chicken in a single layer.
- Let it sit for a minute before turning so it gets some colour.
- Cook through, about 5 to 7 minutes. Add it to the bacon.
- Preheat your oven to 400⁰F (200⁰C).
- Spread the shrimp on a tray and roast for 8 to 10 minutes until pink and just cooked. Don’t overdo it. Set aside.
- Bring a large pot of salted water to a boil.
- Cook the 300 to 400 g Tagliatelle until al dente.
- Don’t drain it fully. You’ll need that pasta water, so just lift the pasta out with tongs later.
- In a large pan, heat the 500 ml cream over medium heat.
- Add the 3 tbsp butter and the lightly crushed garlic clove. Let it gently heat, not boil.
- Once the butter melts and the garlic has infused flavour, remove the garlic clove.
- Lower the heat slightly and add the 1/4 cup ricotta, 3/4 cup parmesan and 1/2 cup mozzarella.
- Let it melt slowly.
- Using tongs, transfer the hot Tagliatelle straight into the sauce.
- Toss gently so the heat from the pasta helps melt everything into a smooth sauce.
- If it feels too thick, add a splash of the pasta water until it loosens up nicely.
- Add the cooked chicken and bacon back into the sauce. Toss to coat.
- Taste and adjust with crushed black pepper and a bit of salt if needed.
- Plate the pasta, then place the shrimp on top.
- Finish with chopped fresh parsley, extra parmesan and a little more black pepper.
Notes
Created, prepared, tried, and tested by Melanie
