Tagliatelle with Bacon and Pork Recipe
A stunningly easy Italian tagliatelle recipe which is delicious. Flavour,
texture and ease of cooking are all spot on.
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|2 garlic cloves crushed
|2 tablespoons of olive or
|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
PREPARATION TIME: 15 minutes
COOKING TIME: 1hour 15 minutes
DIFFICULTY LEVEL: Easy
2 large pans
Ingredients for Tagliatelle, Bacon and Pork
Peel and finely chop the onion.
Finely chop the celery.
Peel and crush the garlic cloves.
Dice the pancetta or streaky bacon.
Grate off the zest of the lemon.
COOK'S NOTES FOR TAGLIATELLE WITH BACON AND PORK
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
Heat the oil in the pan then put 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 they start to fry, just add water, a tablespoon at a time until the heat is
Add the chopped pancetta or bacon then cook for about
another 6 minutes, adding water if necessary like before. Add
the minced pork and turn up the heat. Don't brown the meat too
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.
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 lemon zest and parsley dish up immediately, serve with
some garlic bread.