Once in a while, there’s nothing better than a plate of fresh pasta. The beauty of a fresh pasta like tagliatelle is that you can pair it with rich sauces or make a delicious meal with just a few ingredients. In today’s recipe, we are taking the second route.
What to expect: bite into your fresh tagliatelle, cooked aldente, and taste the flour and eggs that make the pasta thick and delicious. Meet a piece or three of crispy bacon, and enjoy the creamy balsamic and pecorino flavour that brings this dish together.
If you are a true pasta lover, there’s nothing better than a wide and thick strand of pasta that fills your mouth with just a bite. It’s big, chewy, and if you buy an artisan fresh tagliatelle, you can taste the ingredients used to make it, including the eggs and the Italian wheat.
With so much surface, and with added texture when it comes to artisan varieties, it holds the sauce beautifully.
It pairs amazingly with rich sauces as well as simple dressings like extra virgin olive oil and parmesan. You can enjoy it with white sauces or red meat ragus; either way, the tagliatelle will make the dish delicious.
To sum it up, we often consider pasta to be a vessel to hold the sauce. In my opinion, when it comes to a fresh tagliatelle made with high quality ingredients, it’s the pasta that makes the dish and not the other way around.
While tagliatelle and fettuccine are both Italian pasta, available in both dry and fresh format, they differ in width and sometimes even thickness. Tagliatelle are much wider at about 7 mm 0r 0.7 cm, and usually 2mm or 0.2 cm thick. Fettuccine’s width, on the other hand, doesn’t exceed 5 mm 0r 0.5 cm and in terms of thickness they are usually as thick as tagliatelle, or slightly less.
All Italian pasta, especially fresh or dried artisan one, will be chewy. Tagliatelle can be considered extra chewy because of its wider and often thicker than other pasta shapes.
You can eat them simply, or you can enjoy them with more complex sauces. Either way, they will taste incredible, provided you are using a high quality artisan fresh or dry tagliatelle pasta.
The three favourite ways Italian like to eat tagliatelle are:
Today, we are taking the third option to the next level. Keep reading to get the recipe.
You can cook your tagliatelle just the way you would cook any other pasta, so with plenty of water and salt, paying attention to the cooking instructions, and mixing from time to time.
Because of the size of tagliatelle, allow it more room with a larger pot and more water. Also, keep in mind that if you are cooking fresh tagliatelle, it will take less time than dry.
Finally, expect it to be chewy so don’t leave it to cook longer because of that; it’s meant to taste that way.
After this long tagliatelle chat, it’s come the time to make our tagliatelle with bacon and cream of balsamic and pecorino. I hope you are excited to taste it. Luckily, it’s going to be a quick recipe, so you don’t have to wait too long :).
Here’s the recipe card. You can either print it out or follow along on your screen.
Happy cooking!
If you would like to get your hands on our exceptional Balsamic Vinegar of Modena here’s the Silver IGP we used in the recipe. If you want to make this dish extra special, I suggest going for the Platinum or Gold Balsamic vinegars, because they are richer, thicker and more balanced.
