Pasta with vanilla-carbonara and corn salad

Name: Pasta with vanilla-carbonara and corn salad
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 7-10 Tbsp salt, black pepper; 75 g smoked marbled; 7-10 Tbsp Bacon; 1 Onion; 50 g Parmesan; 2 TABLESPOONS good olive oil; 1 Vanilla pod; 250 g Tagliatelle; 50 g Lamb's lettuce; 2 fresh egg yolks (Gr. M)

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

7-10 Tbsp salt, black pepper
75 g smoked marbled
7-10 Tbsp Bacon
1 Onion
50 g Parmesan
2 TABLESPOONS good olive oil
1 Vanilla pod
250 g Tagliatelle
50 g Lamb's lettuce
2 fresh egg yolks (Gr. M)

Directions

1
Bring a good 2 litres of salt water (approx. 1 teaspoon salt per litre) to the boil. Cut bacon into fine strips. Peel and chop onion. Grate parmesan. Heat oil in a pan. Crisp bacon in it.
2
fry. Cut the vanilla pod lengthwise.
3
Scratching out Mark. Add the onion and vanilla pod to the bacon and fry briefly. Remove vanilla pod.
4
Prepare the pasta in boiling salted water according to the instructions on the packet. Clean the salad, wash, spin dry and pluck into individual leaves. Whisk the egg yolks in a large bowl. Season with salt, pepper and vanilla pulp.
5
Stir in grated parmesan and bacon mixture.
6
Remove approx. 4 tablespoons of the pasta water. Drain the noodles and let them drain. Add hot noodles, noodle water and lamb's lettuce to the egg yolk-parmesan sauce and mix well.