Tagliatelle with Bacon and Spring Onions

Preparation info

    • Difficulty

      Easy

Appears in

Keep it Simple

By Alastair Little and Richard Whittington

Published 1993

  • About

At the end of our morning writing sessions, Richard and I usually repaired to the kitchen for an impromptu lunch of whatever combination of food his fridge provided. On one occasion this turned out to be streaky bacon (Mr Cutting, his local butcher's finest unsmoked), a bunch of spring onions, fresh supermarket tagliatelle, extra virgin olive oil and Reggiano Parmesan cheese. It tasted awfully good, even with shop-bought pasta, but it would have been even better with the real thing and I put it on the restaurant menu that evening.

Ingredients

    Method