120-160g Grated Parmesan cheese (Depends how strong you would like it.)
200ml Double cream
2 Egg yolks
60-80ml milk (To get the mixture to a liquid consistency.)
1-2tsp black pepper
pinch of salt
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Bring a large pan to the boil half full of water.
Add the tagliatelle and cook according to packaging.
Drain pasta and keep warm.
Meanwhile mix 3/4 of the Parmesan with cream, egg yolks, pepper and salt. Then add the milk to create a liquid substance.
Next fry the bacon until browned and add the pasta into the bacon.
Next add the creamy mixture into the pasta and bacon and stir thoroughly until everything comes together. Then fry for 1 to 2 minutes to cook the egg through. Make sure to catch the edge of the pan with the spoon to stop the mixture sticking of curdling.
Finally add the last 1/4 of the Parmesan on top and serve.
Be sure to try out more of my recipes at Joseph.Castledine.