Recipe for Parmesan Creamy Pancake Tagliatelle

In a blender, add the flour, eggs, milk, oil, and a pinch of salt, and blend for about twenty seconds. Let it rest for at least 1 hour.

In a pre-oiled hot pan, pour a ladle of pancake batter and spread it out. Cook for about a minute and flip the pancake. Repeat the process for the other pancakes and form a stack. Roll the pancakes up and cut the roll into slices of less than one centimeter.

Gently separate the strips of pancakes and set aside in a bowl.

Prepare the carbonara sauce. Cut the smoked bacon into small pieces and sauté in a pan over medium heat for 5 to 8 minutes until golden. In a bowl, mix the cream, egg yolks, and ¾ of the parmesan. Add the well-browned bacon, mix well, and adjust the seasoning if needed.

To finish, reheat the pasta in the microwave. Pour in the sauce and mix. Sprinkle with grated Parmesan cheese and serve with a dry, full-bodied cider.