Shopping tip: It is best not to buy the bacon from the plastic wrap, but fresh from the butcher (because of the better smoked taste). The ingredients for this recipe try a total of about nine euros, without wine.
Make the pasta al dente and drain it. In the still hot saucepan melt the butter, pour back the pasta and mix it with at least ten sage leaves cut into small pieces. Cover with the lid and keep warm. Cut the pork rind generously from the bacon and fry it coarsely in the hot frying pan. Remove the pork rind repeatedly, add the finely diced bacon, the diced shallots and the chicken breast to the frying pan and brown briefly. Extinguish with the white wine and simmer on low heat until everything is almost dry. Pour the whipped cream on top, season with a little pepper & salt from the mill and the juice of half a lime. Finally, add the slices of spring onions cut diagonally, let them bubble up once and serve in deep plates on top of the sage tagliatelle.
Our tip: Use a bacon with a strong flavor – this will give this dish a special touch!
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