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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) | 196.13 |
| Carbohydrates (g) | 11.76 |
| of which sugars (g) | 3.36 |
| Fat (g) | 13.49 |
| of which saturates (g) | 4.76 |
| Protein (g) | 4.51 |
| Fibre (g) | 1.55 |
| Salt (g) | 0.17 |
