Summary

Ingredients

• 250 g taliatelle
• 30 g butter
• 1 leek
• 1 scoop beetroot, fresh
• 50 g bacon
• 3 small egg (s)
• 100 ml whipped cream
• 30 g parmesan cheese
• 1 pinch (s) nutmeg
• salt and pepper

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Instructions

1. Cook the tagliatelle (I prefer green ones) in lightly salted water according to the instructions on the package.
2. In the meantime, peel the beetroot and cut into small sticks or cubes. Cut the leek into narrow rings.
3. Steam the beetroot in a pan with a little butter and add the leek after a few minutes. After about 5 minutes, add the bacon as well.
4. Whisk the eggs with the whipped cream, salt, pepper and a pinch of nutmeg and stir in the parmesan.
5. Take the vegetables with the bacon off the stove after a total of 10 minutes and add the egg, cream and cheese mix. Mix everything well and mix with the finished and well-drained pasta.
6. Decorate the pasta with parmesan if you like.