Tagliatella and creamy egg carbonara sauce

Ingredients

For 6 servings

• •500 g 500 g Tagliatelles
• •300 g 300 g Lardons
• •3 3 Egg(s)
• •20 cl 20 cl Thick fresh cream

Method

1. 1.Cooking pasta
2. 2.Cook the tagliatelles in a large saucepan of salted water (check the cooking time on the pasta packaging).
3. 3.Sauce preparation
4. 4.In a skillet heated over high heat, sauté the bacon. Degrease the pan and add the cream. Mix well and simmer over low heat for 15 min.
5. 5.Final mixture
6. 6.In a large dish previously heated with hot water, break the eggs and beat the yellows and whites in omelette. When the tabliatels are cooked, drain them briefly and then add them to the beaten eggs. Then add the bacon/cream mixture. Mix thoroughly.
7. 7.Service
8. 8.Serve immediately with grated cheese or parmesan.