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Fresh or dried tagliatelle - 350 gms
Butter -25 gms
Olive oil - 1 tbsp
Asparagus tips - 225 gms
Garlic clove -1 (chopped)
Prosciutto - 115 gms (sliced into strips)
Fresh sage - 2 tbsp (chopped)
Single cream - 150 ml
Double Gloucester  cheese - 115 gms (grated)
Gruyere cheese - 115 gms (grated)
Fresh sage leaves to garnish

  • Cook the pasta in a large saucepan of boiling water until tender, following the instructions on the packet.
  • Meanwhile, melt the butter and oil in a saucepan and gently fry the asparagus tips for 3-4 minutes, or until almost tender.
  • Stir in the garlic and prosciutto and fry for one minute. Stir in the sage leaves and fry for a further one minute, then pour in the cream. Bring to the boil over a medium heat, stirring frequently.
  • Tip in the grated double Gloucester and gruyere cheeses.
  • Simmer gently, stirring occasionally until thoroughly melted. Season to taste.
  • Drain the pasta thoroughly and tip it into a bowl. Add the sauce and toss to coat. 
  • Serve immediately, garnished with fresh sage. 


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