Ingredients
- 200 g green pasta (fratelli carli type)
- 200 g fresh tagliatelle
- 80g speck or smoked bacon, diced
- 10 cl of cream
- 50 g freshly grated parmesan
- 40 g butter
- 1 sprig of rosemary
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Salt and pepper from the mill
Preparation
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Mix the cream with the parmesan in a soup bowl.
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Melt the butter in a saucepan.
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Add the rosemary and speck or bacon, season, and cook for 5 minutes over medium heat, stirring.
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Remove the rosemary, then place the speck or bacon in the soup tureen.
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Cook the pasta al dente in plenty of boiling salted water. Drain, then pour into the soup tureen, season with salt and pepper and mix. Serve immediately.
