Recipe for "tagliatelle"

NAME

     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)

     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

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