Tagliatelle with pancetta, leek, and tomato

Tagliatelle with pancetta, leek, and tomato

Based on 10 ratings
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Difficulty

Easy 👌

Preparation

45 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
150 g
tagliatelle
60 g
pancetta
1
leek
12
honey or Piccadilly tomatoes
1
chili pepper
tsp
olive oil
salt
pepper
basil for serving
MetricImperial

Utensils

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

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How-To Videos

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Nutrition per serving

Cal405
Fat31 g
Protein11 g
Carb21 g
  • 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 g 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 g 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!

  • Enjoy your meal!

    Tagliatelle with pancetta, leek, and tomato

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