|2 garlic cloves crushed|
|2 tablespoons of olive or vegetable oil|
|1 small onion, finely chopped|
|1 celery stick, finely chopped|
|100g / 3½ oz diced pancetta or streaky bacon|
|500g / 1lb 2 oz good quality minced pork|
|200ml / 6fl oz dry white wine|
|50g / 1½ oz parmesan cheese, plus extra for serving|
|1 large lemon|
|400g / 14 oz tagliatelle|
|3 tbsp chopped flat leaf parsley|
|Salt and pepper|
Many of our recipes can be adjusted slightly to fit the requirements of your
taste buds and we strongly encourage this. This recipe however is one that is
best followed exactly, for the first attempt anyway. The flavour taken on
by the pork and the bacon and the way it combines with the tagliatelle is
The quality of the minced pork is key to this recipe, it needs to be as lean as possible. Do take the advice in the recipe to undercook the tagliatelle at first. When it is combined with the pork and other ingredients it will cook further and you will end up with tagliatelle that has the correct texture.
If they start to fry, just add water, a tablespoon at a time until the heat is reduced.
Add the wine and let it evaporate, then season. Add in 200ml/7fl oz water, cover and simmer for 20-25 minutes. Mix in a little more water if the mixture gets too dry.
While the meat is cooking, put a pan with plenty of water on to boil. Grate the Parmesan and zest the lemon.
When the water is boiling add the pasta. Place a lid on and bring back to the boil, stir well then reduce the heat so the water boils gently. Cook the pasta 2 minutes less than the recommended time as it will continue to cook when mixed in with the meat.
Put in the parmesan and toss well. Add some pasta water to dilute, or extra cheese to absorb excess liquid, and mix again.
Mix in lemon zest and parsley dish up immediately, serve with some garlic bread.