It gets colorful autumn with this dish on our plates: beetroot noodles, with Swiss Emmentaler AOP sauce, bacon and parsley. We have the delicious recipe for you.
This dish with beetroot linguine, Swiss Emmentaler AOP sauce, bacon and parsley is healthy and yet hearty. The beetroot contained in the pasta is full of nutrients, including folic acid and iron, which have a positive effect on our blood balance. The cheese sauce with nutty-spicy Swiss Emmentaler AOP, parsley and bacon provides the right pep.
Preparation time: 30 min.
Cooking: 10 min.
Ingredients for 4 servings
- 200 g Swiss Emmentaler AOP
- 400 g wheat flour (type 550)
- 3 eggs (M)
- 75 ml beetroot juice
- 80 g smoked bacon
- 1 clove of garlic
- 3 sprigs of parsley
- 2 tbsp lemon juice
- 1 tbsp butter
- 2 egg yolks (M)
- pepper from the grinder
- Also: flour to work with
preparation
- Sieve the flour on the work surface and form a hollow in the middle. Put the eggs with the beetroot juice and 1/2 teaspoon salt in the middle and knead to form a smooth dough. If necessary, add a little more beetroot juice. Wrap it in cling film and let it rest for approx. 30 minutes.
- After resting, roll out the pasta dough in portions with the pasta machine and cut into linguine. Shaped into nests on the floured work surface, leave to dry for approx. 15 minutes.
- In the meantime, grate the Swiss Emmentaler AOP fresh. Cut the bacon into fine strips. Peel and finely chop the garlic. Rinse the parsley, shake dry and cut the leaves into fine strips.
- Cook the pasta in plenty of boiling salted water with the lemon juice for 3-4 minutes until al dente. Fry the bacon and garlic in a hot pan in the butter for 2-3 minutes until lightly golden brown. Drain the pasta briefly and add 120 g of grated Swiss Emmentaler AOP, egg yolk and about a cup of pasta boiling water. Let the sauce thicken until creamy. Season to taste with salt and pepper. Arrange on plates and sprinkle with the parsley. Scatter the rest of the grated Swiss Emmentaler AOP on top or serve in bowls.