Tagliatelle And Meatballs - cooking recipe

Ingredients

9 oz ground beef
2 tbsp breadcrumbs
1 None egg yolk
1-2 tbsp oil
2 oz bacon, diced
1 bunch scallions, sliced finely
7 oz cherry tomatoes, halved
10 oz pasta (such as fettuccine)
3/4 cup heavy cream
1 1/4 cup vegetable stock
3 oz cheese, grated
1-2 tbsp cornstarch
1 stalk basil for garnish

Preparation

Mix the ground beef, breadcrumbs and egg yolk in a bowl, and season to taste. Form the mixture into about 16 meatballs. Heat the oil in a large skillet, and fry the meatballs, turning as necessary, for 5-10 mins. Fry the bacon in a second pan for 5 mins then add the scallions and tomatoes to the pan and cook for another 2-3 mins.
Cook the pasta in boiling salted water according to package directions. Add the cream, stock and cheese to the bacon mixture and bring to a boil while stirring. Mix the cornstarch with and 2-3 tbsp of water, and add it to the sauce. Simmer for 5 mins.
Drain the pasta and stir it into the sauce. Serve in 4 bowls with 4 meatballs apiece, garnished with basil.