Tagliatelle With Pancetta

10 ingredients
3 steps

Ingredients

  • 2 cloves garlic, peeled and crushed
  • 8 sprigs fresh flat-leaf parsley, finely chopped
  • 10 sprigs fresh sage, little set aside for garnish, remainder finely chopped
  • 1/2 cup Parmesan cheese, grated
  • 12 slices Pancetta
  • 10 oz tagliatelle
  • 3-4 tbsp olive oil
  • 1 None onion, peeled and finely diced
  • 10 oz tomatoes, diced
  • 3 tbsp Marsala wine or other sweat red wine

Directions

  1. 1
    In a bowl, mix the garlic, parsley, sage and Parmesan. Lay the pancetta slices side by side on the work surface and top each with about 1 tsp of the Parmesan mixture. Fold over both edges, then roll up.
  2. 2
    Cook the pasta in boiling salted water according to package instructions. Heat 1 tbsp oil in a frying pan and saute the pancetta rolls for 2-3 mins, turning. Remove from the pan and keep warm. Add the reserved sage leaves to the pan and saute for 1 min. Remove and drain on paper towels. Add 1 tbsp oil to the pan and heat. Saute the onion for 3 mins. Add the tomatoes and saute for 2 mins.
  3. 3
    Drain the pasta, reserving 2/3 cup cooking water. Add the cooking water to the onion and tomatoes along with the wine. Bring to a boil and simmer for 6 mins. Season with salt and black pepper. Add the pasta and 1-2 tbsp oil and toss together. Serve with the pancetta rolls and garnished with the fried sage.

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