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Author Notes: I got this recipe from Guy Fieri’s Food, Cookin it, Livin it, Lovin it, but adapted it to be my own. Confession. I LOVE corn beef. Straight from the pot, dripping with juice (and some grease, to be honest), so this was right up my alley. The best part is, you have corned beef and potatoes for dinner one nite, then in a day or two you can make this pasta dish. It is unbearably good. Rich. Fattening. But totally worth the calories —kimbaddd
Serves 4 big servings
- 1 tablespoon butter
- 1/2 cup shaved carrot strips
- 1 teaspoon minced garlic
- 2 cups shredded cooked corned beef (about 3/4 pound)
- 3/4 pound linguini
- 1/4 cup chicken broth or white wine, whichever is handy
- 1 1/2 cups heavy cream
- 1 1/2 cups half and half
- 1 tablespoon prepared horseradish
- 2 cups sharp white cheddar cheese, grated
- In a large skillet over medium high heat, melt butter. Add carrot strips and cook, stirring occasionally, until tender. This should take just a few minutes.
- Stir in the garlic and cook for a few minutes to meld flavors. Add the corned beef and cook until beef starts to crisp up, about 8 minutes. Stir occasionally.
- Cook pasta according to package directions. Drain.
- Stir in the broth or wine, whichever you are using, and scrape up any browned bits. Add the cream, half and half, and horseradish. Simmer until the sauce is thickened, about 5 minutes. Stir in the cheddar and adjust seasonings if needed. Stir the pasta into the sauce, or vice versa. Serve topped with parmesan if desired.