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Smoked Pancetta and Pea Tagliatelle

This Pea and Smoked Pancetta Tagliatelle is a sumptuous pasta dish that marries the saltiness of pancetta with the sweetness of peas, enveloped in a creamy sauce enriched with eggs. It’s a great combination of flavours and textures, offering a comforting and satisfying meal that’s perfect for any occasion. The addition of eggs to the sauce adds a luxurious richness, making this dish a wonderful choice when you’re looking for something a bit more indulgent yet easy to prepare. Whether for a weeknight dinner or a special gathering, this recipe promises to impress with its depth of flavour and elegant simplicity.

INGREDIENTS
  • 350g tagliatelle
  • 200g smoked pancetta tessa, diced
  • 200g frozen peas
  • 2 cloves of garlic, minced
  • 2 large eggs
  • 100ml double cream
  • 75g Parmesan cheese, freshly grated, plus extra for serving
  • Salt and freshly ground black pepper, to taste
  • Fresh mint leaves, for garnish (optional)
  • Olive oil, for cooking
METHOD

  1. Prepare the Egg Mixture: In a bowl, whisk together the eggs, double cream, and grated Parmesan cheese. Season with a little salt and pepper. Set aside.
  2. Cook the Pasta: Bring a large pot of salted water to a boil. Add the tagliatelle and cook according to the package instructions until al dente. Reserve a cup of pasta water, then drain the pasta and return it to the pot.
  3. Cook the Pancetta: In a large frying pan over medium heat, add a splash of olive oil and the diced pancetta. Cook until the pancetta is crispy and golden, about 5-7 minutes. Remove the pancetta with a slotted spoon and set aside.
  4. Sauté the Garlic: In the same pan, reduce the heat to low, add the minced garlic, and sauté for 1-2 minutes, ensuring it doesn't burn.
  5. Cook the Peas: Increase the heat to medium, add the frozen peas to the pan, and cook for 2-3 minutes until they are heated through.
  6. Combine Pasta with Peas and Pancetta: Add the cooked pancetta and peas to the pot with the drained pasta. Toss everything together.
  7. Add the Egg Mixture: Remove the pot from the heat. Quickly pour the egg and cream mixture over the hot pasta, constantly tossing to coat the pasta and prevent the eggs from scrambling. The heat from the pasta will gently cook the eggs, creating a creamy sauce.
  8. Adjust Consistency: If the sauce is too thick, add a little reserved pasta water until you reach the desired consistency.
  9. Serve: Divide the pasta among plates, garnish with extra Parmesan cheese and fresh mint leaves if desired.

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Lishman’s Pancetta Tesa (flat block) – 250g

Cold Smoked and Air Dried Pancetta Tesa

Lishman’s Pancetta Block is made from Yorkshire pork that’s cured, smoked and air dried for a rich, savoury finish. Dice and fry to add depth to pasta sauces, roast potatoes, vegetables and slow-cooked dishes.

A handy charcuterie staple to keep in the fridge when you want to build flavour quickly.

£8.70

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Sides:

  1. Green Salad: A simple green salad with a vinaigrette dressing can offer a refreshing contrast to the richness of the tagliatelle. Ingredients like arugula, cucumber, and cherry tomatoes add a fresh and slightly acidic touch.
  2. Roasted Vegetables: Roasted asparagus or Brussels sprouts can add a lovely texture and a hint of bitterness, balancing the dish's creamy elements.
  3. Garlic Bread: A piece of crusty garlic bread is perfect for mopping up any leftover sauce on the plate, providing a satisfying crunch and garlicky flavour.

Matches:

  1. Herbs: Fresh herbs like basil, parsley, or chives can be sprinkled on top before serving. They add a burst of freshness and can elevate the overall taste of the dish.
  2. Nuts: Toasted pine nuts or slivered almonds can add a nutty flavour and a crunchy texture, offering a nice contrast to the creamy pasta.
  3. Cheese: While the dish already contains Parmesan, a sprinkle of a different cheese like ricotta salata or pecorino can add a new dimension of flavour.

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Preparation Time: 10 minutes
Cooking Time: 15-20 minutes

Hot Tips

  • It's crucial to work quickly when adding the egg mixture to the hot pasta to prevent the eggs from cooking separately, which would result in scrambled eggs in your pasta.
  • Keep the pasta off the heat when adding the egg mixture to control the temperature and ensure a smooth, creamy sauce.

Pairings

  1. White Wine:
    • Chardonnay: Choose a Chardonnay that is not too oaky; it should have a good balance of fruitiness and acidity to complement the creaminess and the savoury pancetta.
    • Pinot Grigio: This wine is crisp and light, offering a refreshing contrast to the richness of the dish. Its acidity helps cut through the creaminess of the sauce.
    • Sauvignon Blanc: Known for its crisp acidity and citrus notes, Sauvignon Blanc can provide a refreshing palate cleanser between bites of the rich pasta.
  2. Sparkling Wine:
    • Prosecco: The light and fruity notes of Prosecco can uplift the dish's flavours, while its bubbles provide a nice textural contrast.
    • Champagne: A brut Champagne, with its balanced acidity and slight toastiness, can complement the dish's richness while adding a touch of elegance.
  3. Light Red Wine:
    • Pinot Noir: A light-bodied Pinot Noir with its subtle fruitiness and low tannins can complement the dish without overwhelming its flavours.
    • Beaujolais: Wines from the Beaujolais region, especially those made from the Gamay grape, are light, fruity, and low in tannins, making them good companions for richer pasta dishes.
  4. Non-Alcoholic Options:
    • Sparkling Water with a Twist: A glass of sparkling water with a squeeze of lemon or lime can cleanse the palate and refresh the taste buds between bites.
    • Herbal or Citrus Tea: Light herbal or citrus teas can be a soothing and refreshing pairing, offering a contrast to the dish's richness without overpowering its flavours.

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