Tagliatelle with smoked pork and Greek yogurt sauce
- 500 g. (17.6 oz) tagliatelle or other wide pasta
- 250 g. (8.8 oz) smoked pork or bacon, cut into thin slices
- 3 tablespoons butter
- 3 tbsp parsley, chopped
- 2 cloves garlic, finely chopped
- 100 g. (3.5 oz) Roquefort or other blue cheese, melted with a fork
- 100 g. Greek yogurt
Cook the pasta in salted water, according to the instructions on the packaging, and drain them well.
Heat the butter in a nonstick pan and lightly fry the smoked pork or bacon. Remove the pork from the pan and add the garlic. Sauté it for 2' to 3' minutes and add yogurt, 2/3 of the parsley and cheese. Continue cooking for 2' to 3' minutes, while stirring constantly.
Serve the pasta with the smoked pork and yogurt sauce, after you have sprinkled them with pepper and the remaining parsley.