Pancetta & Pesto Tagliatelle

Pancetta & Pesto Tagliatelle

A beautiful homemade egg pasta tagliatelle with a vibrant green pesto sauce, best serve with grated Parmigiano Reggiano cheese on top.


  • 2 eggs
  • 200g plain flour
  • 30g fresh basil leaves
  • 40g toasted pine nuts
  • 60g Parmigiano Reggiano cheese, grated
  • 1 garlic clove
  • 125ml olive oil
  • 200g cubetti di pancetta

Serves 4


  1. To make the Pesto, blend together the basil leaves, toasted pine nuts, Parmigiano Reggiano cheese, garlic clove while slowly adding the olive oil.
  2. To make the tagliatelle mix the 200g of plain flour and the eggs in a bowl  and knead together until smooth.
  3. Run the pasta through the pasta machine starting on the thickest size lowering to the thinnest. Add flour to either side of the pasta to prevent it sticking
  4. Place the thin pasta sheet through the tagliatelle extension or cut the pasta into narrow strips.
  5. In a frying pan, cook the pancetta until golden and crispy.
  6. Place the pasta in to a pan of boiling water, it will take 1-2 minutes to cook, then place in the pan with the pancetta and add in the pesto. Add as much pesto to your desired taste.

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