This is a traditional Italian dish but to give this dish extra flavour Wiejska sausage (Polish) is added which gives a hint of garlic to the finished dish.
Serves 4
Ingredients
500g (1lb 2oz) dried Tagliatelle pasta
15ml (1tbsp) olive oil
175g (6oz) Wiejska sausage (Polish sausage)
4 large eggs, beaten
150ml (/¼ pt) Onken Natural Set Yogurt
100ml (4 fl oz) crème frâiche
Extra Parmesan shavings for serving
Method
1. Place the tagliatelle in a large pan of boiling water which has been salted and contains 1 tablespoon of olive oil. Cook according to the manufacturer’s instructions.
2. Dry pan fry the sausage; remove the outer skin from the sausage and chop into small cubes, place in a non stick frying pan and dry fry for 2 – 3 minutes.
3. In a medium bowl combine the eggs, yogurt, crème frâiche and Parmesan.
4. Drain the pasta and return to the pan, add the Wiejskia sausage and the egg mixture, return to the heat and cook on a low heat for 3 – 4 minutes stirring constantly until the egg mixture is cooked.
5. Divide between the serving bowls and garnish with extra Parmesan shavings and cracked black pepper.
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