Tagliatelle with pancetta, leek, and tomato

Tagliatelle with pancetta, leek, and tomato

Based on 7 ratings
Sponsored

Andrea and Lina Felaschi

www.sergiofalaschi.com

“We are a family spoiling the small town of San Miniato each day with our small butcher’s shop, restaurant, and fresh products from the region.”

Difficulty

Easy 👌
45
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
150 g tagliatelle
60 g pancetta
leek
12 honey or Piccadilly tomatoes
chili pepper
2½ tsp olive oil
salt
pepper
basil for serving
Metric
Imperial

Utensils

  • cutting board
  • knife
  • pot
  • colander
  • frying pan
  • rubber spatula

Nutrition per serving

Cal
405
Protein
11g
Fat
31g
Carb
21g

Step 1/4

Thinly slice the leek. Finely chop the chili pepper. Quarter the tomatoes, and dice the pancetta. Set everything aside.
  • 1 leek
  • 1 chili pepper
  • 12 honey or Piccadilly tomatoes
  • 60 pancetta
  • cutting board
  • knife

Thinly slice the leek. Finely chop the chili pepper. Quarter the tomatoes, and dice the pancetta. Set everything aside.

Step 2/4

Bring a pot of water to a boil over medium-high heat. Salt generously and cook tagliatelle until al dente. Drain, reserving some pasta water.
  • 150 tagliatelle
  • salt
  • pot
  • colander

Bring a pot of water to a boil over medium-high heat. Salt generously and cook tagliatelle until al dente. Drain, reserving some pasta water.

Step 3/4

In a frying pan, heat olive oil over medium-low heat. Add the leek, and cook for approx. 10 min, or until it starts to soften. Don't let it brown too much, if at all. Add a generous splash of pasta cooking water to the pan and continue cooking for approx. 10 min. more, or until the leek is very soft. Add the chili pepper and season with salt and pepper. Add the pancetta and cook over medium heat for approx. 5 - 10 min. Add more water if necessary, as you want to have a sauce for your pasta.
  •  tsp olive oil
  • salt
  • pepper
  • frying pan
  • rubber spatula

In a frying pan, heat olive oil over medium-low heat. Add the leek, and cook for approx. 10 min, or until it starts to soften. Don't let it brown too much, if at all. Add a generous splash of pasta cooking water to the pan and continue cooking for approx. 10 min. more, or until the leek is very soft. Add the chili pepper and season with salt and pepper. Add the pancetta and cook over medium heat for approx. 5 - 10 min. Add more water if necessary, as you want to have a sauce for your pasta.

Step 4/4

Stir the tomatoes into the sauce and let soften for approx. 3 min. Add the warm pasta and some pasta cooking water, then mix until combined. Serve immediately with fresh basil and season with salt to taste. Enjoy!
  • salt
  • basil for serving

Stir the tomatoes into the sauce and let soften for approx. 3 min. Add the warm pasta and some pasta cooking water, then mix until combined. Serve immediately with fresh basil and season with salt to taste. Enjoy!