This is based on Delia Smith's recipe<\/p>\n
Ingredients<\/p>\n
8 oz (225 g) dried tagliatelle
\n5 oz (150 g) smoked pancetta, cubed or sliced (could use lardons or bacon)
\n2 large eggs
\n4 tablespoons grated Pecorino Romano (could use parmesan)
\n4 tablespoons double cream
\nfreshly milled black pepper
\nolive oil<\/p>\n
First of all, cook the pasta. Meanwhile, heat the olive oil in a frying pan and fry the pancetta until its crisp and golden, about 5 minutes. Next, whisk the eggs cheese and cream in a bowl and season generously with black pepper.<\/p>\n
Then, when the pasta is cooked, drain it quickly in a colander, leaving a little of the moisture still clinging. Now quickly return it to the saucepan and add the pancetta and any oil in the pan, along with the egg and cream mixture. Stir very thoroughly, so that everything gets a good coating what happens is that the liquid egg cooks briefly as it comes into contact with the hot pasta. Serve the pasta on really hot deep plates with some extra grated Pecorino.<\/p>\n","protected":false},"excerpt":{"rendered":"
This is based on Delia Smith's recipe Ingredients 8 oz (225 g) dried tagliatelle 5 oz (150 g) smoked pancetta, cubed or sliced (could use lardons or bacon) 2 large eggs 4 tablespoons grated Pecorino Romano (could use parmesan) 4 tablespoons double cream freshly milled black pepper olive oil First of all, cook the pasta….<\/p>\n