- 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
Heat a nonstick frying pan, then fry the pork rashers for 5 minutes on each side, or until crispy.
Mix the egg yolks, 1 cup Parmesan, the cream, salt and pepper in a bowl.
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.
Sprinkle over the remaining Parmesan and serve immediately.
Cook’s note: Use a small amount of the pasta water to help emulsify the sauce.