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Tagliette PastaBroadmoor Bistro from The Broadmoor Bistro

Tagliette Pasta
Posted: 08/3/2017


8 oz Fresh Pasta “Tagliette”


4 oz Bacon, cut into lardon

1 oz Garlic, Fresh Shaved

3 oz Shallot, Minced

4 oz White Wine

8 oz Heavy Cream

2 oz Parmesan Cheese


4 oz Asparagus Blanch & Cut

1 oz Scallion, sliced thin

TT Black Truffles, minced or shaved

TT White Truffle Oil 

TT Asaigo, shaved

1 ea Soft Poached Egg

TT Salt and Pepper

The Broadmoor Bistro


1. Have boiling water ready to cook pasta

2. In a medium saute pan, render the bacon until lightly golden brown. 

3. Add garlic and shallots to pan and sweat.

4. Add wine and reduce the liquid by 75%

5. Add the heavy cream and reduce the liquid by 50%

6. Add the parmesan cheese and stir until melted

7. ** Place pasta in the boiling water and cook until “al dente”

8. To your sauce pan, add the asparagus, scallion, and truffle oil

9. Season with salt and pepper



1. Twist pasta with a plating fork and place in the middle of your plate, creating a nice nest for your egg. 

2. Place your poached egg in the center of the pasta

3. Garnish with asiago and truffles

4. Serve immediately, while hot

Cook Time: