Ingredients
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2 cups of fresh or dry fettuccine
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1 cup of sausages of your choice, cooked and sliced
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1/2 cup of Charcuterie Fortin bacon cut into small cubes
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1 cup of Charcuterie Fortin ham, cooked and cut into small cubes
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2 cups of Nutrinor 35% cream
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4 diced tomatoes
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1 bunch of fresh chopped basil
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1/3 cup of black olive tapenade
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1 onion cut into small dice
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1/4 cup of Perron cheddar aged 2 years
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1 clove of garlic, chopped
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A few spinach leaves
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1 egg yolk
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Fleur de sel and freshly ground pepper
Preparation
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In a pot of boiling salted water, cook the fettuccine until they are al dente.
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Meanwhile, in a large skillet, sweat the onion. Add the sausage, ham, bacon, Nutrinor cream, and garlic, then cook for a few minutes.
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Transfer the mixture into a large serving bowl and add the tomatoes, tapenade, fresh basil, and spinach leaves. Keep warm.
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Add the fettuccine to the mixture and stir everything together. Sprinkle with cheese, freshly ground pepper, and fleur de sel. Finish with a few fresh basil leaves and an egg yolk placed in a half shell on top of the pasta. Serve in the center of the table. The first person to serve themselves must take the shell and pour the raw egg yolk over the pasta, then mix well.