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Tagliatelle with cream & pancetta



Total: 25 min


5 min


20 min


2 servings
  • 120 g Tagliatelle
  • 100 mL Crème fraîche half fat
  • 40 g Parmesan cheese
  • 160 g Green peas
  • 5 g Butter
  • 15 mL Olive oil
  • 1 pinch Salt
  • 1 pinch Pepper
  • 80 g Pancetta


  • Heat a dash of olive oil in a frying pan, add the pancetta and fry until just crisp.
  • Cook the tagliatelle in a pan of salted boiling water according to the package instructions, until al dente.
  • Meanwhile, also cook the frosted peas in a big volume of boiling water, for 8-9 minutes.
  • Drain the noodles, return to the pan and stir in the butter while tossing carefully.
  • Heat the cream, without boiling, and add to the noodles, the pancetta and drained peas. Add salt, pepper, and stir well.
  • Serve the tagliatelle cream and pancetta sprinkled with parmesan, and the peas as a side dish.

Recipe tips

  • Do not add more salt when you eat, the salt used to cook is usually enough!