Egg Tagliatelle all’uovo with lamb sauce and scamorza

  • 1
    Difficulty

Ingredients

  • 300 g0UW0304
  • 40 g Bacon
  • 1 onion
  • 1 stick celery
  • 1 carrot
  • 1 sprig rosemary
  • 250 g chopped lamb
  • 40 g Butter
  • 1 clove garlic
  • 1 medium size Scamorza cheese, rather soft
  • 5 tbsp broth
  • 1 tbsp Brandy
  • salt
Tagliatelle n° 304 all’uovo – 500g


Preparation

Chop the bacon, the potato, the celery and the carrot. Heat the oil and the butter in a large saucepan; add the sprig of rosemary, the garlic and once golden remove both the ingredients.Add the chopped vegetables, the meat and simmer over a very low heat, stirring from time to time; slather with Brandy and let it slowly evaporate. To prevent the sauce from drying up add a few ladles of broth.Cook the pasta in plenty of boiling water, toss the pasta in the pan then add the sticks of scamorza to the sauce, stirring constantly. Once the pasta is cooked al dente drain it, keeping a bit of cooking water aside.Pour it in the pan with the meat (keeping a scoop of it for garnishing) and scamorza, higher the heat and stir again for a few minutes. Serve immediately from the pan.