01.28.06
Tagliatelle with Pancetta. Italian Recipes
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Tagliatelle with Pancetta. Italian Recipes
425 g Tagliatelle
75 g Italian butter
2 egg yolks
25 g grated parmesan cheese
100 ml double cream
100 g Italian pancetta
Salt and ground pepper
Bring a saucepan of water to the boil; add some salt and a few drops of olive oil and cook the tagliatelle for around 8 minutes. Melt 25 g of butter in a small pan and cook the pancetta for 3-4 minutes. Beat the egg yolks together with the remainder of the butter, the parmesan cheese, the cream, and some freshly ground black pepper. Drain the tagliatelle and put it back in the pan quickly so as not to lose heat. Add the bacon and its juices to the pasta, pour in the egg and cream mixture, and toss well.
Season with salt and pepper, and then serve with more parmesan cheese.
