* 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. - - - - - - - - - - - - - - - - - - --=====================_824068782==_ Content-Type: text/plain; charset="us-ascii" --=====================_824068782==_--