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Ribbon Pasta with Bacon and Cheese

Name: Ribbon Pasta with Bacon and Cheese
Total time: 30 min
Yield: 4
Cuisine: European, Swedish, Scandinavian
Ingredients: 14 ounces Tagliatelle; 1 clove garlic (finely chopped); 1 cup sliced Pancetta (cut into pieces); 1.333 cups cherry tomatoes (halved); 1 cup grated Cheese (e. g. Pecorino); 4 eggs (separated, yolks returned to their shells)

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Difficulty:

easy

Difficulty

Preparation:

15 min.

Preparation

ready in 30 min.

Ready in

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Ingredients

for

servings

Ingredients: 14 ounces
Tagliatelle; 1 clove
garlic (finely chopped); 1 cup
sliced Pancetta (cut into pieces); 1.333 cups
cherry tomatoes (halved); 1 cup
grated Cheese (e. g. Pecorino); 4
eggs (separated, yolks returned to their shells)

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Preparation steps

Cook the pasta in boiling salted water until al dente.

Fry the garlic together with the pancetta for 3-4 minutes until golden brown. Add the tomatoes and heat through for 1-2 minutes.

Stir in the drained pasta and divide the mixture between plates. Sprinkle with cheese, put one egg yolk in the shell on each plate (for stirring through after serving), season with ground black pepper and serve.

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Ribbon Pasta with Bacon and Cheese

Ingredients

Preparation steps

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