John Myers
Tagliatelle in Bianco Sauce with Crispy Pancetta
The perfect tagliatelle in bianco sauce with crispy pancetta recipe with a picture and simple step-by-step instructions.
- 500 g Tagliatelle
- 200 g Pancetta belly bacon
- 200 ml Semi-Dry white wine
- 50 g Ice cold butter
- 2 tbsp Flour
- Freshly grated nutmeg
- Pepper White
- Sugar
- Salt
- 300 ml Clear broth
- 2 Shallots
- 150 ml Cream
- Dice the pancetta and fry until crispy – remove from the pan and drain on kitchen crepe. Peel and finely chop shallots.
- Steam shallots in the pancetta pan until translucent (do not brown!) And add a little flour – deglaze with white wine (stir so that no lumps form) and bring to the boil – pour in the stock.
- Let the sauce simmer for 5-8 minutes (stir occasionally) and reduce. In the meantime, add the pasta to the pasta water. When the sauce has thickened slightly, take out the pasta and drain.
- Refine with cream and season with salt, pepper, nutmeg and sugar – beat with cold butter and pour over the pasta – sprinkle with pancetta and serve.
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