Henry Freestone's Tagliatelle with Confit Fennel, Chilli & Egg Yolk

Fresh pasta is a wonderful thing, and this silky tagliatelle dish from Henry Freestone shows you how to make it from scratch. Served with a buttery slow-cooked fennel, chilli and garlic sauce, it's topped with an extra egg yolk for added richness, plus a blanket of Parmesan and crispy breadcrumbs for crunch. A perfect dish for any occasion, although if you're strapped for time during the week you can simply use ready-made fresh tagliatelle and focus on the sauce. See the full recipe here: https://www.greatbritishchefs.com/rec... Head over to our Signature Series page to get exclusive access to more videos like this one: https://www.greatbritishchefs.com/sig... Become a member of the Great British Chefs Club: https://www.greatbritishchefs.com/mem... Subscribe to Great British Chefs YouTube channel: http://togbc.com/chansub Follow Great British Chefs here: Facebook:   / greatbritishchefs   Instagram:   / gbchefs   Twitter:   / gbchefs   Pinterest: https://www.pinterest.co.uk/gbchefs Visit our shop: https://shop.greatbritishchefs.com/