1 Cook your tagliatelle "al dente". during this cooking time, in a pan without any fat brown the pancetta* strips, then drain them on absorbent paper.
2 Whisk 4 egg yolks with 30 cl (1.25 cups) of liquid cream and 2 turns of freshly ground pepper.
3 Drain your pasta, turn it into a very hot pot, pour your egg and cream mixture over it, stir by turning then add the pecorino and finally the pancetta*.
4 Serve without delay.
Obviously if you grate a little raw white truffle over it your taste buds will at that moment catch a glimpse of what paradise must be.
*Pancetta: you can replace it with ventrèche or bacon and even Grisons meat.
*Pecorino: this cheese is made from sheep's milk try for example to grate a little cheese from the Pyrenees.
No comments yet. Be the first to share your experience!
Help other cooks
Share a tip, your adaptation, your result. Every comment counts.