Tagliatelle Pasta with Fresh Peas and Pancetta
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
768 kcal
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Course
Main Course
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Cuisine
Italian
Tagliatelle Pasta with Fresh Peas and Pancetta
Description
Tagliatelle Pasta with Fresh Peas and Pancetta brings together fresh peas and cubed pancetta cooked gently with onions and parsley to create a flavorful base. The peas soften in vegetable or beef stock, absorbing flavors while the onions and pancetta render a pleasant, savory aroma. The al dente tagliatelle is then tossed in this sauce along with butter and freshly grated Parmigiano Reggiano, which adds richness and creaminess. The resulting dish features tender pasta strands coated in a slightly thickened, bright green pea sauce with bursts of pancetta texture.
The flavor is balanced between the mild sweetness of fresh peas and the smoky saltiness from pancetta, complemented by fresh herbs and sharp cheese. Cooking the peas in broth helps develop the sauce’s depth, while finishing with butter and cheese lends a smooth mouthfeel. Cooking the pasta just until al dente ensures the dish is not overly soft and complements the tender vegetable components.
This pasta works well served as a standalone meal or alongside a simple salad or crusty bread. It showcases the freshness of peas and richness of pancetta, suitable for spring or early summer when peas are at their best. Adding extra crispy pancetta on top offers a delightful texture contrast. The recipe also suggests substituting mushrooms for pancetta to create a vegetarian variation, making this dish adaptable to various preferences.
Use fresh tagliatelle or similar ribbon pasta like lasagnette or pappardelle for best texture.Short pasta such as penne can be used as an alternative to ribbon pasta shapes.For a vegetarian version, omit pancetta and substitute with mushrooms cooked similarly.Crisping extra pancetta separately and adding on top enhances texture and flavor contrast.
Ingredients
- 14 oz Tagliatelle pasta (400g)
- 1.5 lbs peas 800g, fresh
- 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 parsley chopped, fresh
- 2 oz parmigiano reggiano (50g) freshly grated
- 1 knob butter
- salt to taste
- black pepper to taste
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
- Use fresh tagliatelle or similar ribbon pasta like lasagnette or pappardelle for best texture.
- Short pasta such as penne can be used as an alternative to ribbon pasta shapes.
- For a vegetarian version, omit pancetta and substitute with mushrooms cooked similarly.
- Crisping extra pancetta separately and adding on top enhances texture and flavor contrast.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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