Tagliatelle With Peas & Bacon Recipe
Ingredients
| Basic Egg Pasta Dough, made with 2-1/4 cups all-purpose flour | ||
| 1 cup Plain Tomato Sauce | ||
| Butter | 3 Tablespoon | |
| 1/4 lb. pancetta, cut into 4 slices and diced | ||
| Whipping cream | 3/4 Cup (16 tbs) | |
| Frozen peas | 1 Cup (16 tbs), thawed | |
| Ground pepper | 1 To taste | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Additional Parmesan cheese | ||
| Salt | To Taste | |
Directions
Prepare noodles, from Basic Egg Pasta Dough.
Prepare Plain Tomato Sauce.
Melt butter in a large skillet.
When butter foams, add pancetta.
Saute over medium heat until lightly colored.
Add tomato sauce, cream and peas.
Stir over low heat until sauce has a medium-thick consistency, 3 to 4 minutes.
Season with salt and pepper.
Fill a very large saucepan two-thirds full with salted water.
Bring water to a boil.
Add noodles.
Bring water back to a boil and cook noodles uncovered until tender but firm to the bite.
Drain noodles and place in skillet with sauce.
Add 1/4 cup Parrnesan cheese.
Toss noodles and sauce over medium heat until sauce coats noodles, 20 to 30 seconds.
Prepare Plain Tomato Sauce.
Melt butter in a large skillet.
When butter foams, add pancetta.
Saute over medium heat until lightly colored.
Add tomato sauce, cream and peas.
Stir over low heat until sauce has a medium-thick consistency, 3 to 4 minutes.
Season with salt and pepper.
Fill a very large saucepan two-thirds full with salted water.
Bring water to a boil.
Add noodles.
Bring water back to a boil and cook noodles uncovered until tender but firm to the bite.
Drain noodles and place in skillet with sauce.
Add 1/4 cup Parrnesan cheese.
Toss noodles and sauce over medium heat until sauce coats noodles, 20 to 30 seconds.
Chef
