Tagliatelle with vanilla-carbonara and corn salad

Name: Tagliatelle with vanilla-carbonara and corn salad
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 75 g streaky smoked bacon; 1 Onion; 2 TABLESPOONS Olive oil; 1 Vanilla pod; 250 g Tagliatelle; 7-10 Tbsp Salt; 50 g Lamb's lettuce; 2 Egg yolk (size M); 7-10 Tbsp Pepper; 40 g grated parmesan cheese

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

75 g streaky smoked bacon
1 Onion
2 TABLESPOONS Olive oil
1 Vanilla pod
250 g Tagliatelle
7-10 Tbsp Salt
50 g Lamb's lettuce
2 Egg yolk (size M)
7-10 Tbsp Pepper
40 g grated parmesan cheese

Directions

1
Cut the bacon into strips. Peel onion and cut into strips. Heat the oil in a pan and leave the bacon in it for about 10 minutes until crispy. Cut the vanilla lengthwise, scrape out the pith and cut the pod into strips. After about 5 minutes add onion and vanilla pod
2
Prepare the pasta in boiling salted water according to the instructions on the packet. Clean the salad, wash and spin dry. Whisk the egg yolks in a large bowl and season with salt, pepper and vanilla pulp. Remove the vanilla pod from the pan. Stir in cheese and bacon
3
Take off approx. 4 tablespoons of pasta water. Drain the pasta and add to the egg and cheese mixture in the bowl. Add pasta water and salad. Turn the tagliatelle in it. Arrange and garnish with vanilla pod