Composition / ingredients
Cooking method
1. Boil the tagliatelle in lightly salted water until almost ready.
2. Pour olive oil into a frying pan, put the peeled garlic into it, and send it to the fire. Fry the garlic until it darkens, then remove it from the pan, it will no longer be needed.
3. Cut the bacon into small strips, fry in olive oil with garlic flavor for 5 minutes.
4. Shrimps are cleaned, as usual, from the heads and shells, after which we send them to the bacon. Fry for about 7-8 minutes, focusing on the readiness of the shrimp.
5. Grate the Parmesan on a fine grater, put it in a bowl (we leave a little for serving, literally a teaspoon, will be enough). Here we pour cream, add egg yolk, salt, pepper and herbs of Provence. Mix the resulting mixture thoroughly.
6. Pour the cream sauce into the finished pasta, mix vigorously. Spread the shrimp with bacon, mix again.
Serve on the table in a warm form, garnished with fresh basil and lightly sprinkled with grated Parmesan.
Eat with pleasure!
Calorie content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Garlic - 143 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Ground black pepper - 255 kcal/100g
- Boiled bacon - 447 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Egg yolks - 352 kcal/100g
- Parmesan cheese 45% fat content - 389 kcal/100g
- Herb mixture - 259 kcal/100g
- Tagliatelle - 288 kcal/100g
- King Prawns - 87 kcal/100g
