Tagliatelle with Tomatoes, Chilli, Pancetta, Broad Beans and Basil

A quick pasta dish featuring crispy pancetta, fresh cherry tomatoes, broad beans, and aromatic basil in a light sauce.

Dinner Quick Italian Pasta Pancetta

Estimated Nutrition

Calories

625.4

kcal / serving

625.4 kcal total

Carbs

76.5g

per serving

76.5 g total

Fat

32.1g

per serving

32.1 g total

Protein

24.3g

per serving

24.3 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

GrainsCereals

100

Tagliatelle

LegumesPulses

Broad Beans

fresh, out of pods, inner membrane removed, blanched

Meat

rasher

Pancetta

chopped

NutsSeeds

pinch

Dried Chilli Flakes

pinch

Salt

pinch

Black Pepper

freshly ground

handful

Basil

fresh, chopped

OilsFats

Olive Oil

dash

Vegetables

Cherry Tomatoes

halved

Method

Heat olive oil in a saucepan and fry chopped pancetta for 3 minutes until crisp.

Add tomatoes and chilli flakes, then simmer for 5 minutes.

Stir in the broad beans and chopped basil.

Boil tagliatelle in salted water for 10 minutes until al dente.

Drain the pasta and toss with the sauce to coat thoroughly.

Serve the pasta in a bowl.