The man who studies theology, and especially he who studies dogmatics, might watch carefully whether he increasingly does not think in the third rather than the second person. You know what I mean by that. This transition from one to the other level of thought, from a personal relationship with God to a merely technical reference, usually is exactly synchronized with the moment that I no longer can read the word of Holy Scripture as a word to me, but only as the object of exegetical endeavors. This is the first step toward the worst and most widespread ministers’ disease. For the minister frequently can hardly expound a text as a letter which has been written to him, but he reads the text under the impulse of the question, How would it be used in a sermon?

Helmut Thielicke

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Italian	Sainsbury3, Sainsbury’s	4	servings

INGREDIENTS

175	g	Italian egg and spinach tagliatelle; (6oz)
1	tb	Olive oil
4		Salad onions; chopped
2		Cloves garlic; crushed
1		70 grams pac Pancetta; chopped (3oz)
2		Eggs; size 3
3	tb	Double cream
3	tb	Fresh parmesan cheese; grated
		Salt and freshly ground black pepper
15	g	Butter; (1/2oz)

INSTRUCTIONS

1. Cook the tagliatelle following the pack instructions.
2. Meanwhile, heat the oil in a saucepan, add the onions, garlic and
pancetta and cook for 2-3 minutes.
3. In a jug, mix together the eggs, cream, parmesan and seasoning and set
to one side.
4. Drain the tagliatelle and toss with the butter. Add to the onion and
bacon mixture and mix well.
5. Remove from the heat and pour in the egg mixture. Mix well, transfer to
a serving dish and serve immediately.
Converted by MC_Buster.
NOTES : This rich Italian dish makes a tasty supper for any occasion; serve
with a crisp salad and focaccia.
Converted by MM_Buster v2.0l.

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