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

Spinach & Bacon Tagliatelle

Recipe ID :1929 Posted on 09 JUN 2016

Serves 2

Prep 5min
Cook 12min
views 1,154
printed 4

saved 1

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

Share

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

HOME
Tobuchan
I’ve got 228 recipes!
とぶちゃん
TOBUCHAN
Step into my kitchen!
Even if you are almost penniless, you can still enjoy good food!
Frozen okra, Japanese curry roux cubes, Chicken stock, Soy sauce
HOME
You can eat this as it is, or dip in toast soldiers, ideal for Sunday brunch.
Mushrooms (medium), Parsley, Butter, Salt & pepper, Lime or lemon, Single cream, Mature cheddar cheese, Egg yolks
HOME
Sprouts and tofu are a perfect match.
Eggs, Soy sauce, Sake or white wine, Salt & pepper, Chicken stock granules, Sugar, Spam, Freeze dried tofu, Carrot (medium), Brussels sprouts, Sesame oil
HOME
To get a really good deep taste, you need to extract the brown meat from the prawns - try this dish!
Prawns with heads (frozen), Pancetta, Garlic, Cherry tomatoes, Olive oil, Salt (for the pasta water), Fresh parsley, Linguine
HOME
A really cheap and quick way to make ramen noodles instead of buying them in a Japanese store.
Spaghetti, Bicarbonate of soda, Salt, Hot water
HOME
So much flavour from frozen prawns...but you need them with the heads on!
Frozen prawns with heads, Butter, Olive oil, Garlic, Onion, White wine, Tinned tomatoes (chopped), Single cream, Pasta
HOME

Similar Recipe

A traditional Sicilian recipe with a secret - add 1 tsp cocoa powder to get a deep rich taste.
Aubergine (large), Onion, Capers, Olives, Tinned tomatoes (chopped), Olive oil, White wine vinegar, Cocoa powder, Granulated sugar, Water, Salt
Patricia
HOME
This recipe uses double cream but it's not such a rich dish.
Smoked salmon fillets, Pancetta, Olive oil, Tagliatelle, Onion, Green pepper, Red pepper, Spring onions, Double cream, Parmigiano reggiano
KitchenCIB
HOME
Use Tahini to make a lovely sesame dressing on this colourful salad.
Avocado, Cherry tomatoes, Mozzarella cheese, Sesame seeds
Burratina
HOME
This is a recipe from by Yoshitsugu Yamada who became the Barilla World Pasta Champion in 2012!
Double or single cream, Egg yolks, Pepper, Parmigiano reggiano, Tagliatelle, Garlic, Onion, Bacon, Olive oil, Butter, Salt, Parsley, Parmigiano reggiano to garnish
Tobuchan
HOME
Slice the bread and top with cheese and anchovy - simple but always well appreciated for lunch or as a starter.
Baguette slices, Mozzarella cheese, Anchovy fillets, Garlic
Arrabbiata means hot-tempered in Italian, this describes this dish exactly - it's hot and spicy.
Olive oil, Garlic, Dried chilli, Pancetta or bacon, Tinned tomatoes, Penne, Basil leaves or parsley, Parmigiano reggiano (optional)
Tobuchan
HOME

All New Recipes