Egg Tagliatelle ‘montanara’

  • Difficulté


  • 400 g Tagliatelle n° 104 all’uovo
  • 60 g Butter
  • 1 onion
  • 100 g smoked bacon
  • 1 clove garlic
  • 300 g tomatoes, ripe and firm
  • basil
  • 1 glass rosé wine
  • 70 g grated Parmesan cheese
  • salt
Tagliatelle n° 104 all’uovo


Add the chopped onion, the garlic and the diced bacon in a large saucepan with a dash of oil and a knob of butter and brown.In the meanwhile blanch and sieve the tomatoes, add them to the bacon mix, adding basil, salt and a glass of rosé wine.Once the wine has evaporated, cover and simmer until thickened. Cook the pasta al dente, then dress with the sauce, add a bit of parmesan and serve.