Creamy pork tagliatelle (Gousto recipe link)
So, first Gousto recipe! And it turned out pretty well, all props to the chef (me). I mean, for actual cooks this is nothing all that special — tagliatelle in a mushroom cream sauce, with pork on top — but it’s tasty and filling and a good start to this little adventure.
The ingredients seem good quality, too; nice mushrooms, good pork, decent parmesan cheese. I ended up having the pasta and sauce done a bit late (or the pork done a bit early, depending on your point of view), but that really wasn’t a problem.
One of the things I’m testing here is how big a Gousto recipe is. It says that each recipe is good for two people (or you can buy big enough for four, if you want). Historically, what chefs think that two people eat and what I think two people eat are not the same thing. This particular dinner… does not help the argument. I’m reasonably convinced that if two of you shared this, you’d both want dessert and you’d wish you had a starter, unless you eat like a hummingbird. But equally I now feel like the Hindenburg, so it’s a bit much for one. I morosely suspect that that means the worst of all possible worlds: that each recipe does a person-and-a-half by my definition of a decent dinner, which has the unhappy consequence that it’s too much for one evening but not enough for one and the next. We shall see with future recipes.
Nonetheless, petty whining about portion sizes aside, this was pretty nice. Slightly on the bland side, if I’m honest, but there’s only so much you can do with mushrooms and cream, and it was tasty enough besides that. The Gousto experiment starts well. Onward!