TAGLIATELLE

Tagliatelle with bacon and cream

A quick yet rich recipe, originally published in the recipe column in BBC Radio Times magazine.

Ingredients

(serves 3)

Procedure

  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.

Notes

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 15 g more butter.

Rating


Difficulty: moderate (timing is critical).
Time: 15 minutes.
Precision: measure carefully.

Contributor

 
Dave Osborne  
University of Nottingham, UK 
..mcvax!ukc!nott-cs!tuck!dao or dao@maths.nott.ac.uk
Recipe last modified: 28 May 86

Original header

Path: decwrl!recipes
From: dao@maths.nott.ac.uk (Dave Osborne)
Newsgroups: mod.recipes
Subject: RECIPE: Tagliatelle with bacon and cream
Message-ID: <4941@decwrl.DEC.COM>
Date: 22 Aug 86 08:29:29 GMT
Sender: recipes@decwrl.DEC.COM
Organization: Maths Department, University of Nottingham, England
Lines: 68
Approved: reid@decwrl.UUCP


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