0 from 48 votes
Tagliatelle Pasta with Fresh Peas and Pancetta
A delicious spring pasta with peas and pancetta recipe from Northern Italy that is simple to make and very tasty!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 768 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 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
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.
Cup of Yum
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
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
% 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.