Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

15 oz Tagliatelle
3 oz Butter
2 Egg yolks
2 tb Parmesan, grated
6 tb Double cream
4 oz Bacon (chopped)
Salt
Pepper, freshly-milled

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.

Meanwhile, melt about 1 oz of butter in a small pan and cook the
chopped bacon for 3-4 minutes.

Beat the egg yolks together with the remainder of the butter, the
Parmesan cheese, the cream and some freshly-milled black pepper.
Drain the tagliatelle and put it back in the pan quickly so as not to
lose heat.

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). Season
with salt and pepper if desired, then serve with more Parmesan.

Serve accompanied with green vegetables such as courgettes (zucchini)
or leeks, or with a green salad.

NOTES:

* Tagliatelle with bacon and cream -- A quick yet rich recipe,
originally published in the recipe column in _BBC Radio Times_
magazine.

* For aesthetic reasons, green tagliatelle looks best when served.

* "Double cream" is a product not normally available in North
America. It has 40 percent butterfat; "whipping cream" has 30 percent
butterfat. If you make this recipe with whipping cream instead of
double cream, then use about 1 T more butter.

: Difficulty: moderate (timing is critical).
: Time: 15 minutes.
: Precision: measure carefully.

: Dave Osborne
: University of Nottingham, UK
: ..mcvax!ukc!nott-cs!tuck!dao or dao#maths.nott.ac.uk

: Copyright (C) 1986 USENET Community Trust

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