ANGEL HAIR WITH HORSERADISH CREAM SAUCE.

ANGEL HAIR WITH HORSERADISH CREAM SAUCE. image

Yield 3-4 people

Number Of Ingredients 17

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3/4 lbs. angel hair pasta
2 strips of bacon
2 tbsp unsalted butter
1 large shallot
1 cup heavy cream
1/3 cup chopped parsley
1/4 cup parmesan cheese
1 small bag frozen broccoli florets
2 medium cloves garlic minced
1 1/2 tbsp crushed pepper
1 1/2 tbsp horseradish
1/2 cup beef, chicken or vegetable broth
1/2 cup cherry or grape tomatoes, halved
1 tsp flour
juice from 1/2 lemon
1 tbsp lemon zest
2 tbsp chives, finely chopped

Steps:

Fry the 2 strips of bacon over medium heat in a medium skillet until crisp. Remove the bacon and reserve the fat in the skillet. Chop the bacon into 1/2 inch pieces. Add the butter to the skillet. When butter starts to foam, add the shallot and cook on medium heat until tender. About half way through cooking the shallot, add the garlic. Once tender, add the heavy cream, and broth gradually, whisking constantly. Sprinkle flour and continue whisking. When the flour is fully integrated, add cheese, horseradish and red pepper, whisking. Add broccoli, parsley and lemon juice, lemon zest and continue whisking until slightly thick. (When you streak the whisk across the bottom of the skillet quickly, you should see the bottom, but not for very long. Salt and pepper to taste Meanwhile, boil 6 cups of salted water over high heat. Cook pasta for 6 to 8 minutes over medium high heat, or until al dente. Scoop out about a cup of the cooking liquid and set aside. Strain the noodles, add to sauce in skillet and toss. If pasta seems dry, add cooking liquid. Top with parmesan cheese, tomato halves and chives. Garnish with parsley and serve.