Tagliatelle

* Exported from MasterCook *

Tagliatelle

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.

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