Thursday, June 5, 2008
Tagliatelle with Gorgonzola, pancetta and toasted walnuts
This is another entry in the occasional series of recipes that shows you how to get food on the table in less than 30 minutes.
A very, very simple dish but delicious nonetheless.
You will need:
360g tagliatelle pasta
100g lardons or cubes of pancetta
150ml fresh cream
4 spring onions, trimmed and chopped very fine.
4 fresh basil leaves, chopped
Grated fresh parmesan
Okay, follow these instructions step by step and you will be sitting down and eating in no time.
Pre-heat an oven to 180C/350F.
Bring a large pot of salted water to the boil.
Spread the walnuts out on a baking tray and pop in the hot oven. Roast for 6 minutes, remove and chop up roughly with a big knife.
In a saucepan gently fry the pancetta with a little bit of EV olive oil until crispy. Remove and drain on kitchen paper.
The water should be boiling by now so throw in the pasta, cook per instructions but probably for about 8 mins.
Melt the butter over a low heat, add the gorgonzola and then the cream and cook gently until all melted and it has become a creamy sauce.
Drain the pasta and return it to the big pot.
Add the spring onions, the basil, the crispy pancetta and the walnuts to the creamy sauce and then pour the sauce over the pasta. Give it a good stir to coat and serve.
Sprinkle with grated parmesan and some freshly ground black pepper.