John Myers
Tagliatelle Salsiccia Bacon
The perfect tagliatelle salsiccia bacon recipe with a picture and simple step-by-step instructions.
- 500 g Tagliatelle
- 4 Pc. Coarse bratwurst / coarse pork sausage
- 1 Tl Fench seeds
- 100 g Bacon
- 200 ml Cream
- 100 g Parmesan, grated
- 4 Egg yolk
- 1 branch Rosemary
- Dried chilli
- Salt pepper
- Olive oil
- Cut into the pork sausages and remove the sausage from the intestines. In a mortar, crush the fennel, some chilli and salt and mix with the sausage mixture. Shape them into small balls and fry them in a large pan with a little olive oil for 3-4 minutes. Then cut the bacon into 2cm thick strips, add to the pan with the rosemary and continue to fry. Mix the egg yolks with the cream and season well with salt and pepper. Cook the pasta in plenty of salted water until al dente, drain, return to the pan and toss through once. Add the egg mixture to the pasta and turn off the stove. * Caution * The pasta must no longer boil, the heat from the pasta is sufficient to thicken the sauce. Arrange the pasta on plates and serve with plenty of freshly ground pepper.
Facebook Comments