Recipes
Pour 500 g of flour into the mixing bowl or food-processor bowl and make a well in the centre. Mix with the 3 egg yolks, a drizzle of olive oil and a pinch of salt.
If you are making the pasta with a food processor, increase the speed gradually, until you get an even-textured dough. Add a little water as required to form a ball of dough.
Divide the dough into four. Wrap in cling film and leave to stand at room temperature for 20 minutes.
Sprinkle the dough with flour and flatten it slightly.Pass each piece of flattened dough twice through the pasta machine on the widest setting. Fold the rolled-out pasta in 2 and put it through the machine twice more.Continue until you get a dough that is sufficiently thin but not brittle.
Cut the tagliatelle and leave it to dry for 30 minutes. Use a pâton à pâtisserie to separate the strips of pasta and prevent them from sticking together.
Grate the parmesan finely.
Mix 20 cl of cream in a bowl with 50 g of parmesan.
At the same time, boil the water with some rock salt for cooking the pasta. To get the right degree of saltiness, taste the water: it should be like sea water.
Take your pasta and plunge it in the boiling water. Cook the tagliatelle for 3-4 minutes, then drain. Set them aside after mixing with a little olive oil.
Brown 200 g of bacon lardons in a hot frying pan with a whole clove of garlic, which you should first have degermed.
When the lardons are ready, add the pasta to the lardons, having first removed the clove of garlic.
Turn down the heat and pour the cream-and-parmesan mixture into the frying pan.
Allow the pasta to absorb the mixture.
Check the seasoning and serve when the contents of the pan are nice and creamy.
Present the dish in a deep plate and top with an egg yolk.
