Tagliatelle dressed with a white ragù based on cooked pancetta in lard, flavored with garlic, carrot, celery, bay leaves, and lemon zest. A creamy and flavorful version of classic ragù, without tomato.
Chop garlic, carrot, and celery and sauté them with extra virgin olive oil in a pan.
Add the diced cooked pancetta and let it brown well.
Deglaze with white wine and let it evaporate.
Add a little water, add the bay leaves and cook the ragù for about 10 minutes.
Cook the tagliatelle in plenty of salted water until al dente.
Drain the tagliatelle, keeping a little cooking water, transfer them to the pan with the ragù and toss, adding the lemon zest and, if necessary, a little cooking water to achieve the desired creaminess.
Serve topped with a sprinkle of parmesan to taste.
Pan
Pasta pot
Colander or strainer
Grater (for lemon zest)
Tip: toss the pasta directly in the sauce with a little cooking water to achieve a creamier consistency.
Italy, Toscana
| Energy (kcal) | 269.26 |
| Carbohydrates (g) | 14.87 |
| of which Sugars (g) | 2.8 |
| Fat (g) | 19.39 |
| of which Saturates (g) | 6.84 |
| Protein (g) | 5.72 |
| Fiber (g) | 1.23 |
| Sale (g) | 0.2 |
