TAGLIARELLE WITH TRUFFLE BUTTER
Steps:
- Add 1 tablespoon salt to a large pot of water and bring to a boil.
- Meanwhile, in a large (12-inch) saute pan, heat the cream over medium heat until it comes to a simmer. Add the truffle butter, 1 teaspoon salt, and 1/2 teaspoon pepper, lower the heat to very low, and swirl the butter until it melts. Keep warm over very low heat.
- Add the pasta to the boiling water and cook for 3 minutes, exactly. (If you're not using Cipriani pasta, follow the directions on the package.) When the pasta is cooked, reserve 1/2 cup of the cooking water, then drain the pasta. Add the drained pasta to the saute pan and toss it with the truffle-cream mixture. As the pasta absorbs the sauce, add as much of the reserved cooking water, as necessary, to keep the pasta very creamy.
- Serve the pasta in shallow bowls and garnish each serving with a generous sprinkling of chives and shaved Parmesan. Sprinkle with salt and pepper and serve at once.
TAGLIATELLE WITH PARSNIPS AND PANCETTA (ADAPTED FROM BABBO)
Categories Dairy Pasta Pork Vegetable Dinner Parsnip Fall Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Cook pancetta in a 12-inch heavy skillet over moderately high heat, stirring frequently, until browned, 5 to 6 minutes. Transfer pancetta with a slotted spoon to paper towels to drain.
- Reduce heat to moderate, then add butter to fat remaining in skillet and, when foam subsides, cook parsnips, stirring occasionally, until tender and lightly browned, about 12 to 14 minutes. Remove from heat.
- Meanwhile, cook pasta in a large pot of salted boiling water until al dente. Reserve 2 cups pasta-cooking water, then drain pasta.
- Add pasta and 1 1/2 cups reserved cooking water to parsnips. Stir in pancetta and parsley and toss over moderately high heat 1 minute, adding more pasta-cooking water if necessary for sauce to lightly coat pasta. Season with salt and pepper.
BLACK PEPPER TAGLIATELLE WITH PARSNIPS AND PANCETTA
This recipe is one of the signature dishes in Mario Batali's "The Babbo Cookbook."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 10
Steps:
- Lightly dust 2 baking sheets with semolina; set aside. Cut pasta dough into 2-inch pieces. Roll each piece of dough through the pasta machine from the thickest to the thinnest setting. Transfer dough to one of the prepared baking sheets. Let dough dry, 2 to 3 minutes. Roll up each piece, and cut crosswise into 1/4-inch-wide strips. Place the tagliatelle onto a second prepared baking sheet, cover with a clean kitchen towel; set aside.
- Bring 6 quarts water to a boil in a large pot and add 2 tablespoons salt.
- In a large skillet, heat oil over medium-high heat. Add pancetta, and cook until brown and fat has rendered, about 10 minutes. With a slotted spoon, remove pancetta to a paper towel-lined plate; set aside. To the pan, add butter and melt. Add parsnips. Cook, over high heat, without shaking the pan too much, until golden brown and slightly crispy, 5 to 6 minutes. Season with salt and pepper.
- To the boiling water, add tagliatelle, and cook until al dente, about 2 minutes. Add 1/4 cup cooking liquid to parsnips, and continue to cook for 1 minute. Drain pasta, and add to the pan with parsnips. Cook over high heat, tossing to coat pasta. Add Parmigiano-Reggiano, and toss to coat. Stir in parsley. Divide equally between warm plates. Sprinkle additional Parmigiano-Reggiano and parsley over pasta. Serve immediately.
TAGLIATELLE WITH PANCETTA, SHRIMP, AND ROASTED TOMATOES
Make and share this Tagliatelle With Pancetta, Shrimp, and Roasted Tomatoes recipe from Food.com.
Provided by sexymommalucas
Categories Ham
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat a large sauté pan over medium-high heat and add the olive oil. When the oil is hot, add the pancetta and sauté until crispy and nice and brown. Add the garlic and cook, stirring, for 30 seconds to a minute, until fragrant. Stir in the shrimp, chile flakes, and salt and pepper, and continue to cook until the shrimp are pink and cooked through, about 5 minutes. Add the tomatoes and simmer slowly for 5 minutes.
- Bring a large pot of salted water or a pasta pot filled with water to a boil and add the pasta. Cook until slightly al dente. (Dried pasta takes about 10 minutes while fresh pasta cooks in seconds.)
- When the pasta is cooked, drain well, add to the pan with the shrimp, toss well, and garnish with the grated Parmesan cheese and chopped basil. Serve immediately.
Nutrition Facts : Calories 508.4, Fat 18.8, SaturatedFat 3.5, Cholesterol 105.9, Sodium 100.7, Carbohydrate 67.2, Fiber 4.6, Sugar 4.9, Protein 18.7
TAGLIATELLE WITH CHESTNUTS, PANCETTA, AND SAGE
Steps:
- Cook pancetta in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until beginning to brown, 3 to 4 minutes. Add onion and cook, stirring frequently, until beginning to brown, 2 to 3 minutes. Add garlic and 1 tablespoon sage and cook, stirring, 1 minute. Stir in chestnuts and remove from heat.
- Cook pasta in a 6- to 8-quart pot of boiling salted water according to package directions. Reserve 1 1/2 cups cooking water, then drain pasta in a colander and add to pancetta mixture in skillet. Add 1 cup reserved cooking water along with cheese and butter and cook, tossing constantly, over high heat until pasta is well coated (add more reserved water if necessary), about 1 minute. Add salt and pepper to taste and serve sprinkled with parsley and remaining tablespoon sage.
TAGLIATELLE WITH MEAT SAUCE
I got this recipe from the "Shut up and Mangia" website. The author writes: "This recipe has been enjoyed by my family and friends for many years and now it's time for you and your family to enjoy it."
Provided by By The Lake
Categories European
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large frying pan sauté the garlic, onion, carrot, green pepper and pancetta for about 5 minutes until vegetables and pancetta are almost translucent.
- Add the beef, pork and veal and cook until lightly browned.
- Drain off any fat.
- Stir in the tomato paste and cook for 2 minutes.
- Stir in beef broth and cook for about 10 minutes.
- Add the cream.
- Season with salt and pepper.
- Cover and cook for about an hour.
- In a large pot bring 6 quarts of salted water to a boil. Cook the tagliatelle for about 8 to 10 minutes until al dente. Drain.
- Plate the pasta and top with the meat sauce.
- Serves 4 people and don't forget the shaved Pecorino Romano cheese.
Nutrition Facts : Calories 1178.2, Fat 57.8, SaturatedFat 22.7, Cholesterol 331, Sodium 1287.4, Carbohydrate 95.6, Fiber 6.8, Sugar 9.3, Protein 68.4
More about "tagliatelle with parsnips and pancetta adapted from babbo food"
PARSNIP AND PANCETTA TAGLIATELLE - BCFRESH VEGETABLES
From bcfresh.ca
PARSNIP & PANCETTA TAGLIATELLE | PASTA RECIPES - JAMIE OLIVER
From jamieoliver.com
PARSNIP AND PANCETTA TAGLIATELLE WITH PARMESAN AND …
From cookstr.com
TAGLIATELLE WITH SPRING-DUG PARSNIPS AND BACON | DIARY OF A TOMATO
From diaryofatomato.com
CREAMY TAGLIATELLE WITH BACON, MUSHROOMS AND TRUFFLE OIL
From vikalinka.com
BLACK TAGLIATELLE WITH PARSNIPS AND PANCETTA - PINTEREST.CO.UK
From pinterest.co.uk
PANCETTA & CARAMELIZED PARSNIPS IN FRESH SPAGHETTI ALLA CHITARRA
From makegoodfood.ca
TAGLIATELLE PASTA WITH FRESH PEAS AND PANCETTA; RECIPE FROM VENETO.
From the-pasta-project.com
PASTA WITH PARSNIPS AND PANCETTA - THE WASHINGTON POST
From washingtonpost.com
BLACK PEPPER FETTUCCINE WITH PARSNIPS AND PANCETTA
From everybodylovesitalian.com
TAGLIATELLE WITH PANCETTA, BASIL AND MOZZARELLA - VIKALINKA
From vikalinka.com
CRISPY PANCETTA TAGLIATELLE - IGNITE NUTRITION
From ignitenutrition.ca
TAGLIATELLE WITH PANCETTA AND ASPARAGUS | DINNER RECIPES
From goodto.com
BLACK PEPPER TAGLIATELLE WITH PARSNIPS AND PANCETTA RECIPE | EAT …
From eatyourbooks.com
WWW.SPECIALRECIPETODAY.COM
From specialrecipetoday.com
LADA HITAM TAGLIATELLE DENGAN PARSNIPS DAN PANCETTA
From ms.holidaysbeauty.com
TAGLIATELLE WITH PANCETTA & PARSNIPS ADAPTED FROM THE …
From pinterest.com
PARSNIP AND PANCETTA TAGLIATELLE VIDEO | JAMIE OLIVER
From jamieoliver.com
TAGLIATELLE - MENU - BABBO - NEW YORK - YELP
From yelp.com
TAGLIATELLE WITH PANCETTA & PARSNIPS ADAPTED FROM THE BABBO …
From pinterest.co.uk
FRESH TAGLIATELLE WITH PARSNIP & BROWN BUTTER SAUCE
From makegoodfood.ca
THE MISADVENTURES OF MUB: TAGLIATELLE WITH PANCETTA AND PARSNIPS
From misadventuresofmub.blogspot.com
BLACK PEPPER TAGLIATELLE WITH PARSNIPS AND PANCETTA
From today.com
MARIO BATALI’S TASTY TAGLIATELLE WITH PARSNIPS - TODAY.COM
From today.com
TAGLIATELLE WITH MUSHROOMS AND PANCETTA RECIPE - BBC FOOD
From bbc.co.uk
TAGLIATELLE WITH PARSNIPS AND PANCETTA - LESLIEBECK.COM
From lesliebeck.com
BABBO: BLACK PEPPER TAGLIATELLE WITH PARSNIPS AND PANCETTA
From babbo-at-home.blogspot.com
TAGLIATELLE WITH PANCETTA AND PARSNIPS RECIPE - COOKING INDEX
From cookingindex.com
THE ITALIAN DISH: BLACK PEPPER FETTUCCINE WITH PARSNIPS AND PANCETTA
From theitaliandish.blogspot.com
BLACK PEPPER TAGLIATELLE WITH PARSNIPS AND PANCETTA
From foodatista.blogspot.com
WHAT IS TAGLIATELLE? - THE SPRUCE EATS
From thespruceeats.com
PARSNIP AND PANCETTA TAGLIATELLE WITH PARMESAN AND BUTTER
From everybodylovesitalian.com
JAMIE OLIVER - PARSNIPS AND PANCETTA TAGLIATELLE
From frontend.myfitnesspal.com
TAGLIATELLE WITH PARSNIPS AND PANCETTA ADAPTED FROM BABBO FOOD
From wikifoodhub.com
TAGLIATELLE WITH PANCETTA AND PARSNIPS - LUNCH RECIPES
From fooddiez.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love