for 4 person

Pasta dough

140 g	pasta flour
60 g	white flour
2	eggs
½ tbsp	water

Bacon

100 g

bacon strips

To cook the tagliatelle

500 g	green asparagus
	salted water, boiling

3	fresh eggs
80 g	grated Parmesan
¼ tsp	salt
¼ tsp	pepper

How it's done

Pasta dough

Mix the flour, tip out onto the work surface and create a well in the centre. Beat the eggs and pour into the well along with the water. Starting from the inside of the well, gradually combine the flour with the mixture to form a thick paste. Mix in the remainder of the flour.

Knead the dough for approx. 10 mins. until it is smooth and no longer sticks to your hands. Shape into a ball, cover and leave to rest at room temperature for approx. 1 hr.

Tagliatelle

Divide the dough in half. On a lightly floured surface, roll out thinly, then cut into strips approx. 5 mm wide.

Bacon

Cut the bacon into approx. 2 cm strips. Without adding any oil, gently fry the bacon in a non-stick frying pan until crispy. Drain the bacon on paper towels.

To cook the tagliatelle

Peel the lower third of the asparagus, shave lengthwise into approx. 2 mm strips. Cook the tagliatelle in boiling salted water for approx. 3 mins. until just al dente. Add the asparagus, cook for approx. 2 mins. Drain the tagliatelle with the asparagus.

Mix the eggs and cheese in a large bowl, season. Add the hot tagliatelle along with the asparagus, mix, top with the bacon.

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