Egg Tagliatelline with aromatic sauce

  • Difficulty


  • 400 g Tagliatelline n° 133 all’uovo
  • 2 desalted sardine fillets
  • 2 hardboiled eggs
  • 1 slice onion
  • 2 leaves sage
  • ½ sprig rosemary
  • 1 pinch thyme
  • 40 g Butter
  • grated Parmesan cheese to taste
  • salt and pepper
Tagliatelline n° 133 all’uovo


Rinse, dry and finely slice the herbs with the onion and the sardine fillets, then dry the hardboiled eggs and chop them coarsely. Place a pan with plenty of water over the heat, bring it to the boil and once bubbling, salt it and toss the tagliatelline in.Melt the butter au-bain-and add the herbs and the eggs, season with a a pinch of salt and pepper. Pour all the ingredients in a bowl and keep it au-bain-marie over the right size pan with boiling water.Once the tagliatelline are al dente, drain them and pour them in a bowl with the herb sauce, add 2 spoonfuls of the tagliatelline's cooking water and a pinch of thyme. Serve immediately with some grated parmesan on the side.