- 2 tablespoons butter
- 6 ounces bacon, finely diced
- 1/2 of a leek, finely sliced
- 1/2 cup (7.5 ounces) asparagus, cut on the bias
- 1 clove of garlic, minced
- salt, to taste
- 1 1/2 cups heavy cream
- 3 egg yolks
- 1 cup freshly grated parmesan cheese
- 8 ounces Tagliatelle pasta
3) Cook pasta according to package instructions, making sure to generously salt the water.
I have everything but the leeks, so I guess it's time to head out to the store. My mouth is watering thinking about this recipe!
You hardly need to write a word about your recipes–the photos say it all! They make all your recipes look wonderful.
This looks DELISH oh my goodness
Hebdomadairement.blogspot.com
Hope you enjoy! Let me know how it turned out if you decide to make it. 🙂
Aw, thanks! I just feel bad if I don't say SOMETHING about a recipe. 🙂
Thank you, Kara!
FYI – your posts are never awkward and the recipes are appreciated!
I always wanted to learn creamy white pasta and tangy taste red pasta. I enjoyed reading your article thoroughly. Do you have links for pasta cooking videos which can help me? I am waiting for your response friends.
Made this a few weeks ago. Delicious. It was so good that we are having it again tonight, but with some leftover grilled chicken.
Aw, thank you, Linda!
So glad you guys liked it! Oooh, grilled chicken sounds like an awesome addition.
this recipe is delicious, thanks for sharing. I'm always looking for new recipes to try 🙂
Simon
Looks fantastic! Love your adaptation!!!! 🙂 Need to make this pasta again soon!