Fresh Tagliatelle with Sprouting Broccoli and Oozy Cheese Sauce (Jamie Oliver) Recipe

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Fresh Tagliatelle with Sprouting Broccoli and Oozy Cheese Sauce (Jamie Oliver)
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  1. You can buy ready-made dried or fresh tagliatelle, but this is a really quick way to make your own.
  2. Crack the eggs into a food processor and add the flour. Whiz it up and listen for the sound changing to a rumble - this means the dough is coming together nicely. Turn the power off and test the consistency by pinching the dough. If it's a bit sticky add a little more flour and pulse again.
  3. Tip the dough mixture onto a floured surface and shape it into a ball using your hands. Give it a little knead until smooth, then divide your dough into 4 equal parts. Start on the thickest setting of your pasta machine and run the first bit of dough through 4 or 5 times, moving the rollers closer together each time until the pasta is silky, smooth and about as thick as a CD. Flour your finished sheet generously, then fold it up and cut across into 1/2-inch strips. Gather all the slices together and toss them through your fingers, with a little flour, to open them up and make your pile of tagliatelle. Place to 1 side and repeat with the rest of the dough.
  4. Bring a large pan of salted water to the boil. In a bowl large enough to rest on top of the pan, put your creme fraiche, fontina or other melting cheese and your Parmesan with a pinch of salt and pepper. Place the bowl over the pan for the cheeses to slowly melt. It won't take long. Meanwhile, trim any dry ends off the broccoli, then finely slice the stalks diagonally and leave the florets whole (cutting any larger ones in half).
  5. At this point the cheese sauce should be lovely and oozy, so remove the bowl from above the pan and drop the pasta and broccoli into the boiling water. Boil hard for 2 to 3 minutes, until the pasta is just cooked through. Whip up the 2 egg yolks and the marjoram, or other chosen herb leaves, into the sauce. Drain the pasta and broccoli, reserving a little of the cooking water, and quickly toss them with the sauce - the heat from the pasta will be enough to cook the eggs through. If the sauce is a little thick, add a few splashes of cooking water to make it silky and loose. Taste and season, if necessary. Serve as quickly as you can, with some extra Parmesan sprinkled over the top and a drizzle of extra-virgin olive oil. Grand!
  6. Our agreement with the producers of Jamie at Home only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and users
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 726.13 Kcal (3040 kJ)
Calories from fat 345.74 Kcal
% Daily Value*
Total Fat 38.42g 59%
Cholesterol 90.04mg 30%
Sodium 854.32mg 36%
Potassium 66.98mg 1%
Total Carbs 60.04g 20%
Sugars 2.25g 9%
Dietary Fiber 4.68g 19%
Protein 35.64g 71%
Vitamin C 9.1mg 15%
Iron 0.4mg 2%
Calcium 649.2mg 65%
Amount Per 100 g
Calories 200.75 Kcal (841 kJ)
Calories from fat 95.59 Kcal
% Daily Value*
Total Fat 10.62g 59%
Cholesterol 24.89mg 30%
Sodium 236.2mg 36%
Potassium 18.52mg 1%
Total Carbs 16.6g 20%
Sugars 0.62g 9%
Dietary Fiber 1.29g 19%
Protein 9.85g 71%
Vitamin C 2.5mg 15%
Iron 0.1mg 2%
Calcium 179.5mg 65%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 16.9
  • 19

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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