Noodles with bacon (Bandnudeln mit Pancetta-Röllchen)
very easy
20 mins
20 mins
Ingredients
- 2 Garlic cloves
- 8 Stem(s) Parsley
- 10 Stem(s) Sage
- 50 g Parmesan cheese
- 12 round slices of pancetta (approx. 10 g each)
- 300 g Tomatoes (e.g. bottle tomatoes)
- 1 Onion
- 300 g ribbon noodles (e.g. tagliatelle)
- 7-10 Tbsp Salt
- 2 TABLESPOONS Olive oil
- 3 TABLESPOONS Marsala Wine
- 7-10 Tbsp Pepper
Directions
- 1
Peel and finely chop the garlic. Wash parsley and sage, shake dry and pluck leaves from the stalks. Set some sage leaves aside for the garnish, chop the remaining leaves and parsley finely. Grate the parmesan finely. Mix garlic, chopped herbs and parmesan. Place pancetta slices next to each other on the work surface. Put approx. 1 teaspoon of parmesan mixture on 1 pancetta slice each. Roll the slices into a roulade, folding both edges towards the middle
- 2
Wash, clean and roughly dice the tomatoes. Peel and finely dice the onion. Prepare pasta in boiling salted water according to package instructions
- 3
Heat 1 tablespoon of oil in a large frying pan and fry the pancetta rolls for 2-3 minutes while turning. Remove and keep warm. Fry a few sage leaves in the frying fat briefly, remove
- 4
Add 1 tablespoon of oil to the hot pan. Fry the onion for 3-4 minutes. Drain the pasta, collecting about 150 ml of pasta water. Put the noodles back into the pan. Add the tomatoes to the onions and fry briefly. Deglaze with wine and pasta water, bring to the boil and simmer for about 3 minutes. Season to taste with salt and pepper. Mix tomatoes into the pasta (if necessary stir 1-2 tbsp. olive oil into the pasta again). Arrange pasta and pancetta rolls. Garnish with sage leaves
Nutrition Facts
500 kcal
58 g
20 g
19 g
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