*  Exported from  MasterCook  *
 Recipe By     : Dave Osborne      University of Nottingham, UK
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Ethnic                           Pasta
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
  425      g             tagliatelle
   75      g             butter
    2                    egg yolks
   25      g             grated parmesan
  100      ml            double cream
  100      g             bacon (chopped)
                         salt and freshly-milled pepper
 1.  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.
 2.  Meanwhile, melt 25 g of butter in a small pan and cook the chopped bacon for
3-4 minutes.
 3.  Beat the egg yolks together with the remainder of the butter, the parmesan
cheese, the cream, and some freshly-milled black pepper.
 4.  Drain the tagliatelle and put it back in the pan quickly so as not to lose
 5.  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).
 6.  Season with salt and pepper if desired, then serve with more parmesan.
 Author’s Notes:
 	A quick yet rich recipe, originally published in the recipe column in BBC
    Radio Times magazine.
 	Serve accompanied with green vegetables such as courgettes (zucchini) or
    leeks, or with a green salad. For aesthetic reasons, green tagliatelle looks
    best when served. ``Double cream'' is a product not normally available in
    North America. It has 40% butterfat; ``whipping cream'' has 30% butterfat. If
    you make this recipe with whipping cream instead of double cream, then use
    more butter.
 Difficulty    : moderate (timing is critical).
 Precision     : measure carefully.
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