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Italian
Baked Tagliatelle with Pancetta
Our Tagliatelle leans on extra-virgin olive oil and patience: rich without ever feeling heavy, then finished with Pancetta.
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Free recipe
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Deeply satisfying Tortellini in Tomato Sugo, layered with warm, patient spice.
Ingredients
What you'll need
- 1 lb tortellini
- 1 tsp extra-virgin olive oil
- 1/2 cup garlic
- 1 tbsp Parmesan
- 2 tsp fresh basil
- 1 medium kosher salt
- 1 lb cracked black pepper
- to taste good finishing oil
Method
Step by step
- Salt your pasta water until it tastes like the sea and get it boiling.
- Start the sauce so it is ready the moment the pasta is: garlic in warm oil, then the rest.
- Pull the pasta a minute early and let it finish cooking right in the sauce.
- Loosen with pasta water until glossy, then serve at once with plenty of Parmesan.
Keep cooking
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