Jamie Oliver

Tagliatelle with asparagus, crispy pancetta and Parmesan

Quick, simple and full of flavour

Thanks for voting. Why not leave a comment
Rate
(145)

Tagliatelle with asparagus, crispy pancetta and Parmesan

Serves 4
Cooks In30 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    589
    29%
  • Fat
    15g
    21%
  • Saturates
    4.9g
    25%
  • Protein
    25.2g
    56%
  • Carbs
    94.1g
    36%
  • Sugar
    5.6g
    6%
  • Salt
    1.76g
    29%
  • Fibre
    4.9g
    -

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Nutrition per serving
  • Calories
    589
    29%
  • Fat
    15g
    21%
  • Saturates
    4.9g
    25%
  • Protein
    25.2g
    56%
  • Carbs
    94.1g
    36%
  • Sugar
    5.6g
    6%
  • Salt
    1.76g
    29%
  • Fibre
    4.9g
    -

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

ADVERTISEMENT
Tap For Method

Ingredients

  • 1 bunch asparagus
  • 12 thin slices higher-welfare pancetta , sliced into small strips
  • 500 g fresh egg tagliatelle
  • 40 g Parmesan , grated
  • sea salt
  • freshly ground black pepper
  • extra virgin olive oil
Tap for method

Share this Recipe

Copy URL
Tap For Ingredients

Method

A great dish packed with earthy flavours that the whole family will love – and it's quick and easy, too!

Snap the woody bottoms off the asparagus stalks and throw them away.

Cut off the top 4cm of each stalk, put to one side and finely chop the remaining stalks. Heat a wide frying pan and gently fry the chopped asparagus stalks in a little olive oil with the pancetta. When the asparagus softens slightly turn the heat off and mash them roughly with the back of a fork.

Cook the tagliatelle in plenty of boiling salted water, according to pack instructions. Add the asparagus tips for the last 2 minutes of cooking time.

Drain the pasta, reserving a cup of the cooking water, and toss with the mashed asparagus and pancetta.

Stir in most of the Parmesan cheese and season with salt and pepper. If needed loosen the pasta with a little of the cooking water. Serve with the last of the Parmesan sprinkled on top.

Tip: Cooking your asparagus with the pasta is a clever way to save on time and washing up.

Tip

View Comments

Jamie's world