Tagliatelle in creamy cheese and bacon sauce

Ingredients for 2 servings:

• 200g tagliatelle
• 1 pack of bacon cubes (approx. 75 g)
• 1 clove(s) garlic
• ½ m.-sized onion(s)
• 200 g sour cream
• 100 g shepherd’s cheese (or more if desired)
• 2 cl pear schnapps
• salt and pepper
• nutmeg
• 40 g Parmesan

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Place the tagliatelle in a sufficiently large pot of boiling, salted water and simmer over medium heat until tender. At the same time, dice the garlic and onion and fry them in a pan with the bacon. Once the bacon and onion mixture is nicely browned, deglaze with pear brandy. Reduce heat to low and then remove from the heat. Dice the feta cheese. The tagliatelle should be cooked by now. Drain the water in the pot, add the bacon and onion mixture, the cheese, and the sour cream. Mix everything together and season with salt, pepper, and nutmeg (note: nutmeg is very aromatic, don’t use too much!). Serve on a plate and garnish with Parmesan cheese.