Egg Tagliatelline with bacon | Italian Pasta De Cecco Recipes

Ingredients

• Heat the oil and the knob of butter in a pan, add the chopped onion and the clove of garlic just lightly crushed
• Once the onion is soft, remove the garlic and, once diluted in water, add the tomato pure
• Mix well then add the sugar ad the peeled tomatoes, crushing them with a fork
• Simmer over a low heat
• In the meanwhile, brown a bit of diced bacon and the chilli until the fat off the bacon has melted and the lean slice is crispy
• Aside, chop the basil and parsley
• Remove the chilli from the pan and add the tomato sauce, sprinkle with the grated parmesan and pecorino and mix well
• Cook the pasta, drain it al dente and dress it with the sauce
• Toss the pasta in a warm soup tureen and sprinkle the chopped herbs making a garland shape