Ingredients

Method

• 400 g pork rashers, roughly chopped
• 6 free-range egg yolks
• 1 ½ cup Parmesan, finely grated
• ½ cup cream
• Sea salt and freshly ground black pepper, to taste
• 400 g Woolworths fresh tagliatelle, cooked al dente

Method

Ingredients

1. Heat a nonstick frying pan, then fry the pork rashers for 5 minutes on each side, or until crispy.
2. Mix the egg yolks, 1 cup Parmesan, the cream, salt and pepper in a bowl.
3. Add the hot pasta and toss using a spoon and fork, coating the pasta in the creamy sauce. Add the pork rashers and gently mix through.
4. Sprinkle over the remaining Parmesan and serve immediately.

Cook’s note: Use a small amount of the pasta water to help emulsify the sauce.

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