Recipe By : Dave Osborne University of Nottingham, UK
Serving Size : 1 Preparation Time :0:00
Categories : Ethnic Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
425 g tagliatelle
75 g butter
2 egg yolks
25 g grated parmesan
100 ml double cream
100 g bacon (chopped)
salt and freshly-milled pepper
1. Bring a large saucepan of water to the boil, add some salt and a
few drops of oil and cook the tagliatelle for 8 minutes.
2. Meanwhile, melt 25 g of butter in a small pan and cook the chopped
bacon for 3-4 minutes.
3. Beat the egg yolks together with the remainder of the butter, the
parmesan cheese, the cream, and some freshly-milled black pepper.
4. Drain the tagliatelle and put it back in the pan quickly so as not
to lose heat.
5. Add the bacon and its juices to the pasta, pour in the egg and
cream mixture, and toss well. (If you've done this quickly enough,
the heat from the pasta will cook the egg yolks to a creamy sauce).
6. Season with salt and pepper if desired, then serve with more
parmesan.
Author's Notes:
A quick yet rich recipe, originally published in the recipe
column in BBC Radio Times magazine.
Serve accompanied with green vegetables such as courgettes
(zucchini) or leeks, or with a green salad. For aesthetic reasons,
green tagliatelle looks best when served. "Double cream" is a product
not normally available in North America. It has 40% butterfat;
"whipping cream" has 30% butterfat. If you make this recipe with
whipping cream instead of double cream, then use more butter.
Difficulty : moderate (timing is critical).
Precision : measure carefully.
