🍽️ Serves: 2
🔪 Prep time: 5 mins
🔥 Cook time: 10 mins
✅ No added sugar and no seed oiIs
A Roman classic - rich, simple, full of flavour and now hacked with our high protein, low carb fresh egg tagliatelle! Think golden egg yolks and crispy guanciale (lardons or even bacon will do!) to bring that salty punch. Freshly cracked black pepper brings a gentle heat, while plenty of Parmesan melts through to create that glossy umami rich sauce we all know and love. Metabolic health has never tasted so good!
Ingredients
- 1 pack of fu:di High Protein Tagliatelle (300g)
- 130g lardons
- 4 egg yolks
- 40g Parmesan
- Black pepper
- Sea salt
Let's Begin!
Prep the Sauce
Step 1
Place the lardons (guanciale or bacon will also work really well!) into a cold frying pan with a tablespoon of water. Turn the pan on low and allow the fat to render. Once all the water has evaporated, fry the lardons in their own fat until golden and crispy. Set aside.
In a bowl, whisk together the egg yolks, Parmesan, and a generous amount of freshly cracked black pepper.
Cook the Pasta
Step 2
Bring a large pot of water to the boil and salt it generously. Cook the pasta for 6-8 minutes. Before draining, reserve a mug of the pasta water.
Finish the Pasta
Step 3
Add the cooked pasta to the pan with the lardons, and toss to coat in the lardon fat.
Add 2 tablespoons of pasta water to the egg mixture and whisk to gently temper the eggs. Pour the egg mixture into the pan with the pasta, stirring quickly to create that glossy, silky sauce. Add a splash more pasta water if needed to loosen things up. Season generously with black pepper.
Serve & Garnish
Serve in warm pasta bowls, topped with an extra grating of Parmesan and a final crack of pepper!
