Sunday, 1 June 2014

Sunday's Kitchen: Creamy Tagliatelle with Pancetta and Cherry Tomatoes


Hello on a Sunday! Hope you had a good week! It's Sunday's Kitchen with another lovely savory recipe. I hope you enjoyed the Duck last week! (if you haven't checked yet ----> Chinese 5 Spiced Roasted Duck)  This time the recipe is simple, but very tasty, all you need is few products and half an hour! It's one of my new favourites, everyone loves pasta, so do I, but this pasta is just amazing! I tried it just recently, but Sam has cooked this since a kid with his mum. It's a popular recipe, but he has adapted it to his taste to become what is Creamy Tagliatelle with Pancetta and Cherry Tomatoes. 

Before going into the recipe, I suggest you a few tips for cooking the perfect pasta: 
  • Use a large pan that holds plenty of water. This stops the pasta sticking together.
  • I first boil water in the kettle and then pour it to the pan, turning the heat on straight away (this will save you time)
  • Always salt your pasta water, this adds flavor
  • Pasta can overcooking quickly, so stick to the timing on the packet
  • Draining is a very important part - use tongs for long  pasta, such as tagliatelle, pick the pasta from the pan and let the excess water drain and transfer straight to the serving dish  

Creamy Tagliatelle with Pancetta and Cherry Tomatoes 

Preparation time: 10 minutes; Cooking: 20 minutes; 6 portions

Ingredients:

  • 600g  frresh pasta Tagliatelle
  • 160g Pancetta 
  • 400ml doubble cream
  • 350g cherry tomatoes
  • 3 cloves garlic
  • 30g grated parmesan
  • parsely
  • garlic bread (optional)


1. Cut the tomatoes into quarters and finely slice the garlic. Tip: To easily peel the garlic, first crush the garlic with flat edge of the knife or a spoon, this will make the skin easy to peel off. 

Add them to a frying pan on a low heat with a dash of olive oil.


2. While frying, cut the parma ham (pancetta) and add straightaway to the frying tomatoes and garlic. Make sure the pan is on a low heat and slowly, piece by piece add the pancetta, this will prevent the meat from sticking together. That's also what makes the dish taste nice.


3.  Once you've added all the pancetta, add the cream. Season with black pepper and salt (to taste). Slowly stir for 5 min.


4.  Boil the pasta in salt water. If it's fresh, it won't take longer than 5 min.


5.  While boiling the pasta, take the sauce off the heat and add 30g grated parmesan and a handful of chopped parsley. Mix well.



Italians say: "Always add the pasta to the sauce." We also say to transfer long pasta straight from boiling water to the sauce, using tongs. This gives body to the sauce. 



Serve with sprinkled grated parmesan and fresh parsley on top.



Buon Appetito!


                                                          
   
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