Tagliatelle* Recipe

Bring water to boil

Fill a large pot with water (about 4–5 L). Add 1 tsp fine sea salt and bring to a rolling boil.

Prepare egg-cheese mixture

In a medium bowl, whisk together the 4 Storey Farm egg yolks, 60 g of the finely grated Parmigiano-Reggiano, and 1 tsp freshly ground black pepper until smooth and slightly thickened. Do not add hot liquid yet. Set aside.

Cut pork tesa

Slice the pork tesa into thin lardons (about 4–6 mm wide) or small dice so it renders quickly and crisps.

Heat a large nonstick or heavy skillet over medium heat. Add 1 tablespoon extra-virgin olive oil. When oil is warm, add the pork tesa lardons in a single layer. Cook, stirring occasionally, until the fat renders, the pieces are golden and crisp at the edges, and the pan has several tablespoons of rendered fat, about 6–8 minutes.

Using a slotted spoon, transfer most of the crisped pork tesa to a paper towel–lined plate, leaving about 1–2 tablespoons of fat in the pan (keep some crisp pieces for garnish). Reduce heat to low and keep pan warm.

Add the fresh tagliatelle to the boiling salted water and cook until just tender — for fresh pasta this is typically 2–3 minutes (check package or test for al dente). Stir gently to prevent sticking.

Before draining, reserve 200 ml of the starchy pasta cooking water. Quickly transfer the tagliatelle directly from the pot into the skillet with the pork fat using tongs (do not rinse). If needed, add 2–3 tablespoons of the reserved pasta water to help loosen and coat the pasta.

Remove the skillet from the heat (important to avoid scrambling the yolks). Immediately add the egg-yolk and cheese mixture to the hot pasta in the skillet. Toss vigorously and continuously with tongs or two forks to emulsify the yolks with the pasta and rendered pork fat, gradually adding more reserved pasta water, a tablespoon at a time, until you obtain a glossy, silky sauce that coats the tagliatelle (about 4–6 tbsp total as needed).

If the sauce seems too thick, add a splash more pasta water; if too loose, add the remaining 20 g grated Parmigiano-Reggiano and toss to thicken. Taste and adjust seasoning with up to 1/2 tsp additional fine sea salt if needed (the pork tesa and cheese are salty). Add 1 tsp freshly ground black pepper and toss.

Divide the coated tagliatelle among 4 warmed plates or bowls. Scatter the reserved crisp pork tesa pieces over each portion.

Finish each serving with the remaining Parmigiano-Reggiano (sprinkle a little more to taste), the remaining freshly ground black pepper (to taste), and a light scattering of finely snipped chives.

Serve immediately while hot. Recommend providing extra grated Parmigiano and cracked black pepper at the table.