Spaguetti with orange and mustard

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500 gr. Spaghetti

  • 3 onions
  • 2 garlic cloves
  • Salt and pepper
  • 5 tablespoons olive oil
  • 1 tablespoon sugar
  • The juice of six big oranges Tollupol
  • 3 tablespoons Dijon mustard
  • 250 gr. bacon strips
  • 250 gr. Chicken breast
  • Water to cook the pasta
  • Hard-boiled egg 


The secret of this sauce is the reduction time and the balance of mustard, in order not to lose the sweet flavor of the orange.

  • Chop the onions and the garlic. Add the olive oil to a saucepan and fry over low heat for 10 minutes until the onion is transparent.
  • Squeeze the oranges Tollupol and heat the juice in a small pan. Add the sugar and reduce for 12 minutes over mid-low heat. When it starts to look like syrup, add 3 spoons of mustard and mix properly. Add the meat after two minutes rest.
  • Cut the bacon and the chicken breast into small pieces. Add this to the onions and garlic and fry for 2 minutes.
  • Add the orange Tollupol sauce and turn up the heat until boiling. Reduce for 10 minutes.
  • Salt and pepper if necessary.
  • Stir with a wood spoon and turn down the heat. Cook two more minutes and stir again.
  • Once the sauce is ready, reserve it.


  • Heat one liter water per 100 gr. Pasta.
  • When water starts boiling, add salt and then add the spaghetti. Stir with a spoon in order not to stick.
  • When the pasta is ready, mix it with the sauce and decorate with chopped hard-boiled egg.
26 Aug 2013 No Comments

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