Tagliatelle dressed with a white ragù made with pancetta cooked in lard, flavored with garlic, carrot, celery, bay leaf, and lemon zest. A creamy and tasty version of the classic ragù, without tomato.
Mince the garlic, carrot, and celery and sauté them with extra virgin olive oil in a pan.
Add the cooked pancetta cut into cubes and brown it well.
Deglaze with the white wine and let it evaporate.
Add a little water, 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 of the cooking water, transfer them to the pan with the ragù, and toss, adding the lemon zest and, if needed, a little cooking water to reach the desired creaminess.
Serve finished with a sprinkle of Parmesan to taste.
Pan
Pasta pot
Strainer or colander
Grater (for the lemon zest)
Tip: toss the pasta directly in the sauce with a little cooking water to achieve a creamier consistency.
Italia, 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 |
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