Tagliatelle with pancetta
4 servings
20 minutes
Tagliatelle with pancetta is a true embodiment of Italian culinary simplicity and elegance. This dish hails from the Emilia-Romagna region, where fresh pasta and rich flavors are the heart of gastronomy. Tender pancetta adds depth and a slight saltiness to the sauce, while cherry tomatoes contribute a fresh tanginess. White wine enhances the aroma, and garlic and basil provide characteristic spiciness. Italians love to prepare this dish for cozy family dinners or among friends, enjoying its harmony of flavors. Topped with grated Parmesan, it acquires a creamy texture and rich cheesy taste. It’s the perfect choice for those who appreciate tradition and simplicity but don’t want to sacrifice sophistication. Tagliatelle with pancetta is Italy on your plate—generous and hospitable like the country itself.
1
For the sauce, cut the pancetta into thin strips (if pancetta is unavailable, it can be replaced with thinly sliced smoked bacon, it will also be tasty).
- Pancetta: 100 g
2
Grate the Parmesan on a coarse grater.
- Parmesan cheese: 50 g
3
Crush the garlic with the back of a knife and chop it finely.
- Garlic: 3 cloves
4
Remove the basil leaves from the stems and chop them coarsely.
- Green basil: 3 tablespoons
5
Cut the cherry tomatoes in half.
- Cherry tomatoes: 50 g
6
Fry the pancetta in olive oil over low heat, after 2 minutes of frying add garlic and fry, stirring constantly.
- Pancetta: 100 g
- Olive oil: 2 tablespoons
- Garlic: 3 cloves
7
After 2 minutes, add the tomatoes and sauté for another 2 minutes, then add the white wine and simmer for another 2 minutes.
- Cherry tomatoes: 50 g
- Dry white wine: 50 ml
8
Boil the tagliatelle according to the package instructions and drain the water.
- Tagliatelle pasta: 300 g
9
Remove the pancetta from the heat, add the tagliatelle, and mix well.
- Pancetta: 100 g
- Tagliatelle pasta: 300 g
10
Serve topped with basil and grated Parmesan or Grana Padano.
- Green basil: 3 tablespoons
- Parmesan cheese: 50 g