This Italian classic is given a creamy twist with the addition of double creamy. A comforting pasta dish all the family will love.
Serves 4
Cooking Time 15 mins
What You’ll Need:
- 75g (3oz) butter
- 175g (6oz) dry cured unsmoked bacon, cut into strips plus streaky rashers to garnish
- 400g (14oz) tagliatelle
- 8 egg yolks
- 6 tablespoons double cream
- 50g (2oz) Parmesan cheese, freshly grated
- 1 small teaspoon freshly ground black pepper
- 0.5 teaspoon freshly grated nutmeg
- 2 tablespoons chopped fresh parsley
What To Do:
- Bring a large pan of salted water to the boil for the pasta. Melt the butter in a large, deep frying pan, add the bacon and cook over a medium heat for a few minutes, until golden brown.
- Add the pasta to the boiling salted water, stir and return to a gentle rolling boil. Cook for 8 minutes until al dente. Meanwhile in a bowl large enough to hold the pasta, mix together the egg yolks, cream, Parmesan, pepper, nutmeg and parsley.
- Drain the pasta. Remove the bacon from the heat and add the pasta to it, mixing quickly with the bacon and butter.
- Add the pasta mixture to the egg mixture and toss well. The heat from the bacon, butter and pasta will cook the egg yolks. You must serve the dish immediately or the eggs will curdle.
Recipe from Lovepork.co.uk