Tagliatelle with pancetta rolls

Name: Tagliatelle with pancetta rolls
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Garlic cloves; 1⁄2 Federation Parsley; 4-5 Stem(s) Sage; 50 g pecorino romano; 7-10 Tbsp or Parmesan; 12 discs Pancetta (Italian air-dried streaky bacon); 300 g Tomatoes (e.g. bottle tomatoes); 1 medium onion; 300 g ribbon noodles (e.g. tagliatelle); 7-10 Tbsp salt, pepper; 2 TABLESPOONS Olive oil; 3 TABLESPOONS Marsala (Italian dessert wine)

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Garlic cloves
1⁄2 Federation Parsley
4-5 Stem(s) Sage
50 g pecorino romano
7-10 Tbsp or Parmesan
12 discs Pancetta (Italian air-dried streaky bacon)
300 g Tomatoes (e.g. bottle tomatoes)
1 medium onion
300 g ribbon noodles (e.g. tagliatelle)
7-10 Tbsp salt, pepper
2 TABLESPOONS Olive oil
3 TABLESPOONS Marsala (Italian dessert wine)

Directions

1
Peel and finely chop the garlic. Wash and pluck parsley and sage and chop finely, except for a few leaves. Grate cheese finely. Mix everything and sprinkle about 1 teaspoon of the cheese mixture onto 1 slice of pancetta.
2
Tap the sides slightly towards the middle and roll up the discs.
3
Wash and coarsely dice the tomatoes. Peel and finely dice the onion. Cook pasta in boiling salted water according to package instructions.
4
Heat 1 tablespoon of oil in a large frying pan. Fry the pancetta rolls for 2-3 minutes. Remove and keep warm. Fry the remaining sage leaves briefly in the frying fat. Remove from the pancetta rolls.
5
Heat 1 tablespoon of oil in a hot frying pan. Sauté the onion for 3-4 minutes. Add tomatoes and steam briefly. Drain the pasta, collecting approx. 150 ml pasta water. Put the noodles back into the pan.
6
Deglaze tomato mixture with wine and pasta water, bring to the boil and simmer for about 3 minutes. Season with salt and pepper and mix into the pasta. Arrange noodles with the pancetta rolls and garnish with fried sage leaves.
7
Drink tip: Montepulciano.