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Green Tagliatelle With Bacon Sauce

Italian.Chef's picture
  Spinach pasta dough 3 Cup (48 tbs) (Basic, Made With 2 Cups All Purpose Flour)
  Olive oil 1⁄4 Cup (4 tbs)
  Onion 1 Medium, finely chopped
  Pancetta 1⁄4 Pound, cut into 4 slices and diced
  Canned tomatoes 28 Ounce (1 Can, Crushed Italian Style / Whole)
  Freshly ground pepper To Taste
  Freshly grated parmesan cheese 1⁄2 Cup (8 tbs)
  Salt To Taste

Prepare noodles, from Basic Spinach Pasta Dough.
Heat oil in a medium saucepan.
Add onion and saute over medium heat until pale yellow.
Add pancetta and saute until lightly colored.
Press tomatoes through a food mill or sieve to remove seeds.
Stir tomato pulp into saucepan.
Simmer uncovered 25 to 30 minutes or until sauce reduces to a medium-thick consistency.
Season with salt and pepper.
Fill a very large saucepan two-thirds full with salted water.
Bring water to a boil.
Add noodles.
Bring water back to a boil and cook noodles uncovered until tender but firm to the bite.
Drain noodles and place in a warm deep dish or bowl.
Add sauce and toss gently until mixed.

Recipe Summary

Difficulty Level: 
Main Dish

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