How to make
I cut the meat into thin strips, lightly salted it and fried it in a pot over moderate heat in olive oil.
When it was almost done, I added the onion, cut into juliennes. I let the meat brown and the onion to soften for about 7-8 minutes.
I added the sour cream. I stirred until a nice yellow color was obtained, about 3-4 minutes.
I added the egg yolks, which I had previously beaten slightly. I beat them again. I sprinkled with freshly ground black pepper.
Meanwhile, I boiled the tagliatelle with 2 tbsp. olive oil - according to the instructions on the package.
I strained the finished tagliatelle and poured cold water and strained again. I drizzled sauce over each serving and sprinkled with grated parmesan cheese.
Finally I added chopped basil, in this case I didn't have fresh and I added dry.
I served a portion of pork and cream tagliatelle with a smile.
