Tagliatelle Pasta with Fresh Peas and Pancetta

Name: Tagliatelle Pasta with Fresh Peas and Pancetta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving
Ingredients: 14 oz Tagliatelle pasta; 1.5 lbs fresh peas; 1 large onion; 3 oz pancetta; 1 cup vegetable stock; 2-3 tablespoon extra virgin olive oil; 1 handful fresh parsley; 2 oz parmigiano reggiano; 1 knob butter; salt; black pepper

User Reviews

5.0

48 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4
Calories
768 kcal
Course
Main Course
Cuisine
Italian

Tagliatelle Pasta with Fresh Peas and Pancetta

Daisy Meyer

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A delicious spring pasta with peas and pancetta recipe from Northern Italy that is simple to make and very tasty!

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Ingredients

Servings

14 oz Tagliatelle pasta (400g)
1.5 lbs fresh peas (800g)
1 large onion
3 oz pancetta (80g) cut into cubes
1 cup vegetable stock (237ml) or beef stock
2-3 tablespoon extra virgin olive oil
1 handful fresh parsley chopped
2 oz parmigiano reggiano (50g) freshly grated
1 knob butter
salt to taste
black pepper to taste

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Instructions

Shell and wash the peas. Cut the pancetta into small cubes, peel and finely chop the spring onion and chop a handful of parsley.
Heat the olive oil in a frying pan or skillet and add the onion, pancetta and parsley. Cook over a low heat until the onion softens and the pancetta turns pink, add the peas and a cup of broth.
Season with salt (not too much as pancetta is quite salty) and black pepper and cook, stirring occasionally until the peas are tender and the sauce thickens. About 10-15 minutes.
Meanwhile, boil some water in a saucepan for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente according to the instructions on the packet. Fresh pasta only needs about 3 minutes..
Drain the pasta. add it to the pan with the sauce and add a knob of butter and a sprinkling of Parmigiano cheese. Mix everything together well and serve.

Notes

I used fresh tagliatelle from Giovanni Rana but other pasta ribbons, such as lasagnette or pappardelle are traditional too. You can also use short pasta like penne.
I like to fry some extra pancetta until it gets crispy and add it to the plate before serving! But you can also make this dish without pancetta for a vegetarian version. Add mushrooms instead!

Nutrition Information

Show Details

Calories 768kcal (38%) Carbohydrates 104g (35%) Protein 30g (60%) Fat 26g (40%) Saturated Fat 9g (45%) Polyunsaturated Fat 3g Monounsaturated Fat 11g Trans Fat 0.2g Cholesterol 35mg (12%) Sodium 653mg (27%) Potassium 753mg (22%) Fiber 14g (56%) Sugar 15g (30%) Vitamin A 1761IU (35%) Vitamin C 72mg (80%) Calcium 244mg (24%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 768 kcal

% Daily Value*

Calories	768kcal	38%
Carbohydrates	104g	35%
Protein	30g	60%
Fat	26g	40%
Saturated Fat	9g	45%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	11g	55%
Trans Fat	0.2g	10%
Cholesterol	35mg	12%
Sodium	653mg	27%
Potassium	753mg	16%
Fiber	14g	56%
Sugar	15g	30%
Vitamin A	1761IU	35%
Vitamin C	72mg	80%
Calcium	244mg	24%
Iron	4mg	22%