Spinach Egg Tagliatelline with corned tongue

  • Difficulty


  • 350 g Tagliatelle n° 107 all’uovo con spinaci
  • 100 g corned tongue
  • 1 small bunch Italian parsley
  • 2 dl single cream
  • vegetable extract to taste
  • 60 g grated Parmesan cheese
  • 60 g Butter
  • salt and pepper
Tagliatelle n° 107 all’uovo con spinaci


Cook the tagliatelline al dente in a large saucepan with plenty of boiling salted water. In the meanwhile in a large pan pour the cream, the chunks of butter, the grated parmesan the corned tongue strips, a dash of bouillon powder, a pinch of salt and a grind of pepper.Heat these ingredients over a medium heat, then, once drained add the pasta, mixing with a wooden spoon and flavour well. Before serving sprinkle with some chopped parsley.