Pea, Pancetta & Onion Tagliatelle
Pea, Pancetta & Onion Tagliatelle
Ingredients
- 400 grams tagliatelle
- 1 tablespoon salt, generously, for pasta water
- 1 tablespoon oil
- 150 grams diced pancetta
- 1 onion, finely chopped
- 1 1/2 cups peas, fresh or frozen
- 1/2 cup water, a couple of ladles
- 2 tablespoons butter, a knob
- 1/4 cup freshly chopped parsley, for finishing
- 1/4 cup Parmesan cheese, for sprinkling
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the tagliatelle and cook according to package directions until al dente.
⏱️ 10 min
- 2
While the pasta is cooking, warm a large frying pan over medium heat with the oil. Add the diced pancetta and cook until lightly golden and beginning to crisp, about 5-7 minutes.
⏱️ 7 min
- 3
Add the finely chopped onion to the pan with the pancetta and cook gently until softened and translucent, about 5 minutes.
⏱️ 5 min
- 4
Stir in the peas (fresh or frozen) and add the water (about two ladles full). Allow everything to simmer gently for a few minutes until the peas are tender and the liquid has reduced slightly, about 3-5 minutes.
⏱️ 5 min
- 5
Once the tagliatelle is cooked, use tongs to transfer it directly into the frying pan with the peas and pancetta. Add a small amount of the reserved pasta cooking water to the pan, about 1/4 cup.
⏱️ 2 min
- 6
Add the butter to the pan. Toss everything together until the butter has melted and created a silky sauce that coats the pasta.
⏱️ 1 min
- 7
Serve immediately, garnished with freshly chopped parsley and a sprinkling of Parmesan cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pea, Pancetta & Onion Tagliatelle
- 400 grams tagliatelle
- 1 tablespoon salt, generously, for pasta water
- 1 tablespoon oil
- 150 grams diced pancetta
- 1 onion, finely chopped
- 1 1/2 cups peas, fresh or frozen
- 1/2 cup water, a couple of ladles
- 2 tablespoons butter, a knob
- 1/4 cup freshly chopped parsley, for finishing
- 1/4 cup Parmesan cheese, for sprinkling
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the tagliatelle and cook according to package directions until al dente.
⏱️ 10 min - 2
While the pasta is cooking, warm a large frying pan over medium heat with the oil. Add the diced pancetta and cook until lightly golden and beginning to crisp, about 5-7 minutes.
⏱️ 7 min - 3
Add the finely chopped onion to the pan with the pancetta and cook gently until softened and translucent, about 5 minutes.
⏱️ 5 min - 4
Stir in the peas (fresh or frozen) and add the water (about two ladles full). Allow everything to simmer gently for a few minutes until the peas are tender and the liquid has reduced slightly, about 3-5 minutes.
⏱️ 5 min - 5
Once the tagliatelle is cooked, use tongs to transfer it directly into the frying pan with the peas and pancetta. Add a small amount of the reserved pasta cooking water to the pan, about 1/4 cup.
⏱️ 2 min - 6
Add the butter to the pan. Toss everything together until the butter has melted and created a silky sauce that coats the pasta.
⏱️ 1 min - 7
Serve immediately, garnished with freshly chopped parsley and a sprinkling of Parmesan cheese.
⏱️ 1 min