Egg Tagliatelle all'uovo with lamb sauce and scamorza | Italian Pasta De Cecco Recipes

Ingredients

• 300 g0UW0304
• 40 g Bacon
• 1 onion
• 1 stick celery
• 1 carrot
• 1 sprig rosemary
• 250 g chopped lamb
• 40 g Butter
• 1 clove garlic
• 1 medium size Scamorza cheese, rather soft
• 5 tbsp broth
• 1 tbsp Brandy
• salt