Tagliatelle with Bacon and Cream of Balsamic
Bite into a thick aldente tagliatelle enveloped in a cream of balsamic and pecorino with pieces of crispy bacon.
Equipment
- 1 pan or small pot
- 1 large pot
- 1 silicone spoon
- 1 strainer
- 1 grater
Ingredients
- 400 gr fresh tagliatelle pasta
- 1 tbsp butter
- 80 gr bacon cubes
- 2 tbsp Balsamic Vinegar of Modena IGP
- 200 ml cooking cream
- 70 gr pecorino cheese
- pepper
Instructions
- Melt your butter in a pan.
- Add the bacon, and let them sauté.
- Put the water for the pasta to boil. Make sure to season it with salt well.
- In the meantime, grate your pecorino cheese.
- Add the cooking cream to the bacon, and season with just pepper.
- Add half the grated pecorino and mix well.
- Next, pour the balsamic vinegar of Modena, and mix.
- Drain your pasta and reserve some cooking water.
- Transfer the tagliatelle to the same pot and add the cream of balsamic to it.
- Mix and add the remaining grated pecorino cheese.
- Your tagliatelle with bacon and cream of balsamic are ready to serve. Buon appetito!
- PS: feel free to drizzle some extra balsamic on top.
Notes
The high calories are due to the extra large portion. Plus the bacon and balsamic add to the calories. If that's a concern for you, just enjoy a starter portion.