A stunningly easy Italian tagliatelle recipe which is delicious. Flavour, texture and ease of cooking are all spot on. This is Italian cuisine at its very best and the tagliatelle ribbon pasta is ideal to keep the sauce and other ingredients clinging to it.
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
Finely chop the celery.
Peel and crush the garlic cloves.
Dice the pancetta or streaky bacon.
Grate off the zest of the lemon.
Grate the Parmesan if using solid cheese.
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.
Heat the oil in the pan then add the onion, garlic and celery. Sprinkle with a little salt and return to a gentle heat. Let them cook gently without colouring, for about 8-10 minutes, they should sweat rather than fry.
If the ingredients start to fry, just add water, a tablespoon at a time, until the heat is reduced.STEP 2
Add the chopped pancetta or bacon then cook for another 6 minutes, adding water if necessary like before. Add the minced pork and turn up the heat. Don't brown the meat too much.
Add the wine and let it evaporate, then season. Add in 200ml / 7 fl oz water, cover and simmer for 20-25 minutes. Mix in a little more water if the mixture gets too dry.STEP 3
While the meat is cooking, put a pan with plenty of water on to boil.
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 simmers. Cook the pasta 2 minutes less than the recommended time on the packet because it will continue to cook when mixed in with the meat.STEP 4
Drain the pasta in a colander and keep a little of the pasta water. Put the pasta back into the pan with the meat and mix well together over a low heat.
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 the lemon zest and parsley then dish up immediately, serve with some garlic bread.