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Ingredientes
- 1 x 250 g package dry tagliolini
- Â Â Sauce
- 2 c. cream
- 1 tsp butter
- 1 x shallot, finely, minced
- 4 x rashers double smoked bacon, julienned
- 1 tsp garlic, chopped
- 1/4 c. chicken stock
- 2 x egg, yolks
- Â Â Preparation
- 1 c. parmesan cheese, finely, grated
- 2 Tbsp. parsley, julienne
Direcciones
- Cook pasta according to instructions. Strain. Toss with a little extra virgin olive oil to prevent sticking. Place on baking sheet and allow to air dry. Don't rinse with water.
- Sauce:In a saucepot over medium heat place cream and reduce by half. Set aside.
- In a large non-stick fry pan over medium heat, heat butter. Add in the shallots and bacon.
- When the bacon is cooked (don't allow to crisp), add in garlic. Cook for another minute and add in the chicken stock. Reduce by one-half. Add in the reduced cream and bring to a simmer. Whisk in egg yolks.
- Preparation:Toss pasta in the sauce till nicely coated. Pasta will absorb much of the sauce. Add in Parmesan and toss till melted. Sprinkle with parsley and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 187g | |
| Recipe makes 4 servings | |
| Calories 387 | |
| Calories from Fat 295 | 76% |
| Total Fat 33.51g | 42% |
| Saturated Fat 20.05g | 80% |
| Trans Fat 0.0g | |
| Cholesterol 197mg | 66% |
| Sodium 493mg | 21% |
| Potassium 234mg | 7% |
| Total Carbs 6.58g | 2% |
| Dietary Fiber 0.2g | 1% |
| Sugars 1.18g | 1% |
| Protein 15.88g | 25% |
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