tagliatelle con agretti
tagliatelle with bacon, eggs
& monksbeard
FROM THE PASTA & MAGIC COOKBOOK 'OIL SAUCES', COMING LATER IN 2025.
Here's a more interesting variation of Aglio-Olio-Peperoncino / Pasta alla Carrettiera - which is almost as quick and easy to make!
Monksbeard is like a more subtle and less salty version of samphire, which you can also use for this recipe if you can't find monksbeard. It goes amazingly well with egg and bacon....
WHAT YOU'LL NEED TO DO
(scroll down for the full method)
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prepare the ingredients
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boil the monksbeard
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cook the bacon, scramble eggs
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boil pasta
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combine sauce and pasta
tagliatelle with bacon, eggs
& monksbeard
FOR FOUR PEOPLE
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300g monksbeard/samphire
-
2 smoked bacon rashers per person
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1 egg per person + 1 egg
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2 large garlic cloves
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pecorino / parmesan
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fresh chilli
PASTA
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400g (14oz) dry tagliatelle (Astorino)
MANTECATURA
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minimal
METHOD
An incredibly easy pasta - begin by boiling the monksbeard/samphire until it's tender and then drain and set aside.
Put the pasta water on to boil as you dry fry the bacon. When it's crispy, cut or tear it into small pieces. Grate or crush the garlic cloves and fry gently, without colouring, in EVO. Set aside. Cut the fresh chilli of your choice into thin slivers and then fry gently in EVO. Set aside.
Begin boiling the pasta and try to time the scrambled eggs to be done the moment the pasta is.
When the pasta's done, transfer it to a tossing pan, add the bacon, the chilli, a tiny amount of pasta cooking water and toss to combine. Add the egg and samphire, toss again and plate. Serve with grated pecorino / parmesan.
coming soon
PASTA & MAGIC OIL SAUCES COOKBOOK
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