Tagliatelle 'Uddersfield

A recipe from my old mate BathNick who has recently taken to publishing some yummy recipes on his blog Bath'n'Stuff. Thank you, BathNIck.

A triumph of making a wonderful tasty meal out of stuff that’s lying about in the fridge.

The recipe’s title comes from the fact that the black pudding used was bought at Bath market and comes from Huddersfield which might irritate some purist blood pudding fans who could argue that the only true black pudding comes from Bury in Lancashire.

Here's the recipe and attendant chat between Simon Pauley and me as broadcast on Insight Radio (click on the podcast icon to hear it)):

Powered by Podbean.com

What You’ll Need (to feed 4):

350g Tagliatelle pasta (more if you’re very hungry)

1 complete black pudding ring (500g usually), half inch slices, then each slice quartered.

4 Banana Shallots, chopped

2 large cloves of garlic, chopped

8 rashers of smoked streaky bacon, cut into small pieces

1 teaspoon dried oregano

1 teaspoon dried sage

2 tablespoons of olive oil

150g mushrooms, thinly sliced

2 eggs

What to do:

Heat the oven to 190-200˚C (which is Gas 5-6 or 375-400˚F)

Put the black pudding pieces on a baking tray and stick in the oven to crisp up.

Heat the olive oil in a sauté pan and add the shallots, sweat them down until just transparent.

Add to the pan all the other ingredients except the mushrooms, eggs and pasta.

Cook together over a moderate heat for 8-10 minutes.

Plop the mushrooms into the mixture for the last 2 minutes.

Meanwhile boil up a pan of water and add the pasta to the boiling water, cook to taste (I like it al-dente, others prefer it more mushy).

Beat the eggs in a bowl or jug.

Once the pasta is cooked, add the bacon and shallot mixture to it an stir well, so the juices coat the tagliatelle.

Add the beaten eggs to the mix and stir well in – the heat from the mixture will cook the eggs.

Serve immediately with crispy black pudding pieces on the top.