Tagliatelle with Peas and Pancetta
Number of servings
4
Difficulty
Easy
Ingredients
400
gr egg tagliatelle
80
gr grated Parmigiano Reggiano
150
gr peas
40
gr flat pancetta
40
gr butter
10
gr chopped onion
1/2
cup(s) broth
1
tbsp milk
1
piece(s) egg yolk
2
piece(s) chive leaves
pinch salt
pinch pepper
Directions
- For the sauce: put the butter, pancetta cut into small pieces, and the chopped onion in a saucepan, sauté over low heat, when the onion has turned golden add the peas, pepper and broth, gradually raising the heat.
- When the peas are fully cooked, add salt.
- At serving time, cook the tagliatelle in plenty of salted water, drain them while still al dente, and pour them into a pan in which you had already poured the milk, the finely chopped chives and the egg yolk beaten together with the parmigiano reggiano.
- Mix the tagliatelle well in the sauce and then pour the pancetta with the peas over them.
- With low heat, mix, toss the tagliatelle well and serve immediately.