Marscapone cheese, egg yolks, extra virgin olive oil make a rich creamy sauce. Sent with a jar of pangrattato with herbs to sprinkle over the top for extra crunch. Best served with Tagliarelle.

• Serves 2-4; approx. 250ml
• Allergens: milk, eggs, wheat

At home preparation:

Empty the sauce into a pan and warm gently – do not boil.

Bring a large pot of well-salted water to boil. Cook the Tagliarelle for two minutes or until al dente and then drain, reserving two tablespoons of cooking water. 

Add the pasta to the sauce, toss thoroughly, adding some of the cooking water to loosen. Serve on warm plates and sprinkle the pangrattato and grated Parmesan.