Angela Hartnett's Tagliatelle - Adding the Sauce

Angela Hartnett is a Michelin-starred English chef and protegee of Gordon Ramsay. Here moves on to making a delicious sauce to add to her fresh pasta.
/ officialmykitchen

[@helenawagstaff4368]

Fab Angela, went to the pasta making course yesterday at Pastificio and have just eaten the most amazing tortelli. Great staff and really fun evening thanks. Fresh pasta will be a regular dish now and will make use of the pasta machine that has lived in the cupboard for about 10 years😂

[@chumgypsy]

hahahaha @ "really good as well"... Just lovely!

[@jwfriar]

Why did I watch this hungry?? Now I’m starving

[@christopherh5672]

Yum

[@googo151]

Top Chef....!

[@TheSailorboy74]

nice, making it look so easy, so ill have to give it a try ;)

[@tentsforpaddies]

Just one question....at the beginning she gets the butter, bacon, and cream out of the fridge, but then never uses the butter. What was the butter for?

[@stuartwinter5113]

lube for when shes fingering her crack at night

[@londontrada]

@@stuartwinter5113 During the day she uses Olive Oil

[@PtolemyXVII]

reallly lovely! is there a vegetarian version? instead of bacon, perhaps, soyrizo?

[@Solon1971]

You forgot the butter, maybe a little at the end to gloss it up a bit 😊

[@josephchamsi8423]

I would use Panchetta or guanchale ( pork belly or cheek meat cured). Also your recipies does not say what grade of cream. I am from Imola that is as close as you are going to get to Bologna.

[@TheLatchford]

try pomygranit sprinkled over just before you serve.

[@kdogggggggggggg]

whos gonna have a huge chunk of parmesan laying around the house

[@dctrn65]

the disk look very tempting with bacon fat, thick milk and mushroom, mixed with pasta and topped with cheese - then, too much of it in regular basis == too indulgent

[@jamesscott5910]

You say cream but you don't mention whether it's double or single cream

[@billy4072]

yada yada yada

[@Cosaamia]

Too much talking crap and missing vital info on the dish