recipe - The perfect creamy pasta - The Guardian

The perfect creamy pasta

Tagliatelle with pancetta and borlotti beans

Serves 4

350g dried egg tagliatelle
150g pancetta slices, cut into 1cm pieces
500g cooked borlotti beans, drained of their juices
1 red onion, peeled and chopped
2 garlic cloves, peeled and finely sliced
1 x 400g tin of peeled plum tomatoes, drained of their juices
100ml double cream
3 tbs torn basil leaves
50g parmesan, freshly grated
extra-virgin olive oil

Heat 2 tbs of olive oil in a thick-bottomed pan. Add the onion and cook until soft, then add the garlic and pancetta and cook until the pancetta is translucent. This should take about 10 minutes. Add the tomatoes, chopping them up to make a sauce, and cook for a further 10 minutes.

Season, then stir in the borlotti beans and cream. Cook for 5-10 minutes, until the sauce is thick. Add the basil and 2 tbs of olive oil. Cook the tagliatelle in boiling salted water until al dente. Drain, retaining 3-4 tbs of the pasta water. Add the tagliatelle to the beans, adding the retained pasta water if the sauce is too thick. Toss together, drizzle with olive oil and serve with the Parmesan.

from http://www.guardian.co.uk/lifeandstyle/2006/oct/22/foodanddrink.features3

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