What You Need:
1 tbsp Olive Oil
1 Onion, chopped
2 Cloves Garlic, chopped
2 tsp Paprika
18 oz Tagliatelle pasta
4 cups Heavy Cream
6 oz Sliced Biltong (about 3 small TX Biltong bags, Traditional flavor)
1 cup Hard Cheese (like Cheddar or Manchego)
1 cup Mild Cheese (like Mozzarella)
Salt and Pepper, to taste
Fresh Basil Leaves, for garnish
Let’s Get Cooking:
1 tbsp Olive Oil
1 Onion, chopped
2 Cloves Garlic, chopped
2 tsp Paprika
18 oz Tagliatelle pasta
4 cups Heavy Cream
6 oz Sliced Biltong (about 3 small TX Biltong bags, Traditional flavor)
1 cup Hard Cheese (like Cheddar or Manchego)
1 cup Mild Cheese (like Mozzarella)
Salt and Pepper, to taste
Fresh Basil Leaves, for garnish
Let’s Get Cooking:
- Warm the olive oil in a skillet over medium heat.
- Toss in the onion and give it a good stir until it turns translucent, about 5 minutes.
- Mix in the garlic and paprika, and sauté for another 2-3 minutes.
- Pour in the cream and let it warm up nicely.
- Add your biltong and cheeses. Stir until they’re combined.
- While the sauce is bubbling, cook the pasta according to the package instructions.
- Mix the pasta into the creamy sauce.
- Season with salt and pepper to taste.
- Just before serving, sprinkle some fresh basil on top for that extra pop of color and flavor.
- Dig in!