Tagliatelle, Hazelnuts & Cured Egg Yolk recipe | TASTE
Indulge in this gourmet tagliatelle dish with vibrant mint pea purée, crunchy hazelnuts, crispy bacon, and rich cured egg yolk. A feast of flavours!
Ingredients
- For the pea purée:
- 200 g fresh peas, blanched
- 4 garlic cloves, crushed
- 2 T mint, chopped
- 1 cup crème fraîche or mascarpone
- Sea salt and freshly ground black pepper, to taste
- 250 g Woolworths streaky wood-smoked bacon
- 2 x 250 g packets Woolworths fresh tagliatelle pasta, cooked <em>al dente</em>
- Extra virgin olive oil, for drizzling
- 100 g hazelnuts, toasted and roughly chopped
- For the cured egg yolk:
- 50 g sugar
- 100 g salt
- 4 free-range egg yolks
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