Apple‑Cinnamon Cream Sauce Tagliatelle

Ingredients

• 200 g Tagliatelle pasta
• 1 large Apple
• 120 ml Heavy cream
• 1 tsp Ground cinnamon
• 30 g Pecans, toasted and chopped
• 15 g Unsalted butter
• 30 g Parmesan cheese, grated
• ½ tsp Salt
• ¼ tsp Black pepper(optional)

Instructions

1. 1

   Cook the tagliatelle in a large pot of salted boiling water according to package directions until al dente (about 8‑10 minutes); drain, reserving ½ cup of pasta water.

2. 2

   While the pasta cooks, peel, core, and finely dice the apple. In a large skillet melt butter over medium heat, add the apple and sauté for 4‑5 minutes until softened.

3. 3

   Stir in the ground cinnamon, then pour in the heavy cream and bring to a gentle simmer. Add the grated Parmesan, salt, and optional pepper, stirring until the sauce thickens, about 5‑6 minutes; if too thick, thin with reserved pasta water.

4. 4

   Add the cooked tagliatelle to the skillet, toss to coat evenly with the sauce, and cook together for 2 minutes to let flavors meld.

5. 5

   Plate the pasta, sprinkle toasted pecan pieces on top, and serve immediately.