Tagliatelle 'uddersfield

This little beast was inspired by the left overs in the fridge this morning. I have an epithet of 'short date' by virtue of the fact that I can't resist buying food that has a limited shelf life, which is why I ended up with a pack of Co-Op Fresh Tagliatelle in the fridge this morning. Stashed away at the back with the bacon could also be found a quarter of a Huddersfield Black Pudding. Purist would have you believe that the only good Black Pudding comes from Bury in Lancashire. Not true. I have found that the Black Pudding sold in The Market in Bath is gorgeous and comes from Huddersfield thus: 'Tagliatelle 'uddersfield'.
In a moderate (Gas Mk 5) oven place a tray with quartered half inch slices of a quarter of a Black Pudding ring to crisp, be careful they don't go hard. Take 2 chopped Banana Shallots, a large clove of Garlic, chopped; 2 rashers of Smoked Streaky Bacon cut small and some Sage and Oregano and sweat off in a saute pan with Olive Oil, adding thin sliced White Mushrooms when nearly done. Meanwhile bring a pan of water to boil and cook the Tagliatelle. Once the Tagliatelle is cooked to taste drain and toss into the sauted vegetables to coat with the juices. Beat two Eggs and mix into the pasta and vegetable mix and serve with the pieces of Black Pudding on top. Serves at least one person so adjust for more.
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