Tagliatelle Carbonara
- 200g Dried tagliatelle
- 100g Sausagemeat
- 2 Smoked streaky bacon rashers
- 1 Clove of garlic
- Butter
- Vintage cheddar
- 1 Egg yolk
- Olive oil
- Handful of parsley
- Salt & pepper
Heat a knob of butter in a pan over a medium heat, tear off small pieces of sausagemeat and fry.
Cut the bacon into small pieces and after a couple of minutes, add it to the pan. Crush the garlic and add it as well.
Start boiling the pasta in water with a pinch of salt while the sausagemeat browns and the bacon becomes crispy.
Drain the pasta and add it to the pan with the meat, add the egg yolk, and grate some cheddar into the pan. Add a dash of olive oil, some salt & pepper and mix together.
Garnish with some more crated cheddar, some freshly ground pepper and some sprigs of parsley.