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Tagliatelle With Peas & Bacon

Italian.Chef's picture
Ingredients
  Egg pasta dough 4 Cup (64 tbs) (Basic, Made With 2.25 Cups All-Purpose Flour)
  Tomato sauce 1 Cup (16 tbs) (Plain Variety)
  Butter 3 Tablespoon
  Pancetta 1⁄4 Pound, cut into 4 slices and diced
  Whipping cream 3⁄4 Cup (12 tbs)
  Frozen peas 1 Cup (16 tbs), thawed
  Salt To Taste
  Freshly ground black pepper To Taste
  Parmesan cheese 1⁄4 Cup (4 tbs), grated
  Parmesan cheese 1 Tablespoon
  Freshly ground pepper To Taste
Directions

Prepare noodles, from Basic Egg Pasta Dough.
Prepare Plain Tomato Sauce.
Melt butter in a large skillet.
When butter foams, add pancetta.
Saute over medium heat until lightly colored.
Add tomato sauce, cream and peas.
Stir over low heat until sauce has a medium-thick consistency, 3 to 4 minutes.
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 skillet with sauce.
Add 1/4 cup Parrnesan cheese.
Toss noodles and sauce over medium heat until sauce coats noodles, 20 to 30 seconds.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Boiled

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