Egg Tagliatelline with bacon

  • 1


  • 500 g0UW0333
  • 50 g Butter
  • 100 g Bacon
  • 1 onion
  • 1 clove garlic
  • 1 piece red chilli
  • 1 tbsp tomato puree
  • ½ tsp sugar
  • 40 g grated Pecorino cheese
  • 40 g grated Parmesan cheese
  • Italian parsley
  • basil
Tagliatelline n° 333 all’uovo


Heat the oil and the knob of butter in a pan, add the chopped onion and the clove of garlic just lightly crushed. Once the onion is soft, remove the garlic and, once diluted in water, add the tomato pure.Mix well then add the sugar ad the peeled tomatoes, crushing them with a fork. Simmer over a low heat. In the meanwhile, brown a bit of diced bacon and the chilli until the fat off the bacon has melted and the lean slice is crispy.Aside, chop the basil and parsley. Remove the chilli from the pan and add the tomato sauce, sprinkle with the grated parmesan and pecorino and mix well. Cook the pasta, drain it al dente and dress it with the sauce.Toss the pasta in a warm soup tureen and sprinkle the chopped herbs making a garland shape.