Creamy tagliatelle with bacon

Cook the tagliatelle according to the instructions on the package al dente. Heat the olive oil in a skillet and fry the bacon strips brown and crunchy.

Meanwhile, split the eggs and beat the egg yolks with the whipped cheese cream. Cut the butter in pieces and the parsley fine.

Drain the tagliatelle. Turn off the heat under the bacon and stir in the cream mixture. Now add the warm tagliatelle and gently scoop, so that the cream mixture solidifies around all strings. Then stir in the lumps of butter.

Sprinkle the dish with the parsley and the rest of the cheese. Season to taste with coarsely ground pepper and sea salt.