Tagliatelle With Mozzarella, Anchovies And Parsley
From Anna Del Conte
Serves 8
Fresh Tagliatelle for 8 (Approx 1.2kg)
Buffalo Mozzarella, 400g
Eggs, 4
Single Cream, 140ml
Anchovy Fillets, 12
Flat Leaved Parsley, 1 large bunch
Garlic Cloves, 3
Olive Oil, 120ml
Cut the mozzarella into small cubes. Put it in a bowl and add the beaten eggs, the cream and lots of black pepper. Set aside.
Chop the anchovies, garlic and parsley and fry in the olive oil for 1 minute stirring all the time.
Cook the tagliatelle, drain and add them to the frying pan. Cook for 1 minute then add the egg mixture. Cook for a further minute tossing the pasta carefully to coat every strand.