Taste of Christmas Tagliatelle
This recipe was originally created for a feature with Kitchen Conversations. It was a festive inspired pasta dish, using some of the flavours and foods I love at Christmas, from soft, creamy blue cheese like dolce latte, to crispy pancetta and a twist of cranberry sauce!
Taste of Christmas Tagliatelle
Prep time: 10 minutes | Cook time: 10 minutes | Serves: 2 | Nutrition: 757 calories per serving
Ingredients
- 1/2 red onion, finely sliced
- 75g chestnut mushrooms (sliced)
- 75g dolce latte cheese cut roughly into pieces
- 150g - 175g tagliatelle (homemade tagliatelle tastes best!)
- 4 slices of pancetta
- 2 tbsps creme fraiche
- 100ml white wine (optional)
- 1 tsp cranberry sauce
- 2 tbsp breadcrumbs
- Extra virgin olive oil
Method
Pancetta and breadcrumbs If you want to save on washing up I recommend doing this at the start of the dish so you can use the same pan (drain any fat after cooking the pancetta), alternatively use a second frying pan and cook alongside the sauce, and pasta.
- Add a splash of olive oil in a pan and on a high heat, add the breadcrumbs and cook for 2 minutes until toasted (you can also add finely chopped rosemary or thyme). Put to one side in a small bowl.
- Fry the pancetta until crispy and place to one side on a plate.
Tagliatelle and sauce
- Bring a pan of water to the boil for the pasta (you can use dried, fresh or homemade!)
- Add 2 tbsps of olive oil to a pan on a low heat, add the finely sliced red onions and cook, gently moving around the pan for about 5 minutes, until soft.
- Add the mushrooms. Once they start to soften add the white wine (or a splash of pasta water) and allow to simmer for 2 minutes.
- On a low heat, add the dolce latte and creme fraiche to the pan, and stir to create a creamy sauce.
- Allow the sauce to gently simmer.
- While preparing the sauce, cook your pasta until al dente.
- Add 1 tsp of cranberry to the sauce and stir in. If you can get a cranberry sauce with orange, and/or port added to it, it will add that extra festive twist (Tracklements and Stokes do ones like these)
- Drain your pasta and add to the pan with the sauce, don’t worry if there is a little bit of pasta water still with the pasta, this will help make the sauce even creamer and cling to the pasta.
- Stir the pasta into the sauce, and plate up.
- Top with the pancetta and breadcrumbs for a delicious finishing touch.