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Spinach & Bacon Tagliatelle

You can make a very basic pasta aglio, olio e peperoncino, then and add spinach and bacon.

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)
Serves 2 Prep: 5 min Cook: 12 min

Ingredients

Tagliatelle 240g
Bacon rashers 3
Spinach 100g
Cherry tomatoes 5-6
Pancetta 50g
Dried chilli 1
Garlic 1 clove
Onion 1/4
Olive oil 3 tbsp
Parmigiano reggiano 2-3 tbsp
Parsley (for garnish) a little

Method

1
Boil lots of hot water and add salt (1-1.5% of the amount of water, for example, 10-15g salt in 1 litre water). Start boiling the tagliatelle.
2
Put the olive oil in a large frying pan and add the smashed garlic in medium heat to make a garlic oil.
3
Add the pancetta and finely chopped onions. Fry until the pancetta becomes crispy. You can remove the garlic if you want.
4
Add the roughly chopped bacon, tomatoes and the deseeded chilli broken into pieces.
5
If Step 4 looks like it might burn, add 2.5 ladles of pasta water.
6
Reduce the sauce and shake the pan to emulsify. You can add more pasta water or plain water if it's reduced too much.
7
Just before the pasta is ready, add the spinach to Step 6.
8
When the pasta is ready, transfer directly into Step 7 and keep mixing for 1 minute. Put on a serving dish and garnish with chopped parsley and lots of Parmigiano reggiano.

Tips & Note

●Step 6 is critical - the sauce needs to emulsify. It's also important to have enough salt in the pasta water
●100g spinach will shrink straightaway so it's just the right amount

Spinach & Bacon Tagliatelle

You can make a very basic pasta aglio, olio e peperoncino, then and add spinach and bacon.

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)

Serves 2

Prep: 5 min

Cook: 12 min

Ingredients

Tagliatelle 240g
Bacon rashers 3
Spinach 100g
Cherry tomatoes 5-6
Pancetta 50g
Dried chilli 1
Garlic 1 clove
Onion 1/4
Olive oil 3 tbsp
Parmigiano reggiano 2-3 tbsp
Parsley (for garnish) a little
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Spinach & Bacon Tagliatelle

Recipe ID :1929 Posted on 09 JUN 2016
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Serves 2

Prep 5min
Cook 12min
views 9,862
printed 27

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You can make a very basic pasta aglio, olio e peperoncino, then and add spinach and bacon.

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Tobuchan
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Ingredients

Print Ingredients Email Ingredients
240g
3
100g
5-6
50g
1
1 clove
1/4
3 tbsp
2-3 tbsp
a little

Method

Prep
5min
Cook
12min
1
Boil lots of hot water and add salt (1-1.5% of the amount of water, for example, 10-15g salt in 1 litre water). Start boiling the tagliatelle.
2
Put the olive oil in a large frying pan and add the smashed garlic in medium heat to make a garlic oil.
3
Add the pancetta and finely chopped onions. Fry until the pancetta becomes crispy. You can remove the garlic if you want.
4
Add the roughly chopped bacon, tomatoes and the deseeded chilli broken into pieces.
5
If Step 4 looks like it might burn, add 2.5 ladles of pasta water.
6
Reduce the sauce and shake the pan to emulsify. You can add more pasta water or plain water if it's reduced too much.
7
Just before the pasta is ready, add the spinach to Step 6.
8
When the pasta is ready, transfer directly into Step 7 and keep mixing for 1 minute. Put on a serving dish and garnish with chopped parsley and lots of Parmigiano reggiano.

Tips & Note

●Step 6 is critical - the sauce needs to emulsify. It's also important to have enough salt in the pasta water
●100g spinach will shrink straightaway so it's just the right amount

Category

Italy Pan Fried / Shallow Fried Pasta Sauces Simmer Bacon Cheese Root Vegetables Spinach Tomato Dinner Everyday Home Alone

Related Parmigiano reggiano tagliatelle peperoncino white wine chiili garlic parsley
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