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Recipe by
Tagliatelle dressed with a white ragù made with pancetta cooked in lard, flavored with garlic, carrot, celery, bay leaf, and lemon zest. A creamy and tasty version of the classic ragù, without tomato.
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 7: Mince the garlic, carrot, and celery and sauté them with extra virgin olive oil in a pan.
Step 2 of 7: Add the cooked pancetta cut into cubes and brown it well.
Step 3 of 7: Deglaze with the white wine and let it evaporate.
Step 4 of 7: Add a little water, the bay leaves, and cook the ragù for about 10 minutes.
Step 5 of 7: Cook the tagliatelle in plenty of salted water until al dente.
Step 6 of 7: Drain the tagliatelle, keeping a little of the cooking water, transfer them to the pan with the ragù, and toss, adding the lemon zest and, if needed, a little cooking water to reach the desired creaminess.
Step 7 of 7: Serve finished with a sprinkle of Parmesan to taste.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains nickel · Allergens detected: Gluten, Eggs, Milk and dairy products, and Celery
In gray: not detectedDetected
| Average values | Per serving442 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 3,623 kJ866 kcal | 821 kJ196 kcal |
| Fat | 59.56 g | 13.49 g |
| of which saturated fatty acids | 21.02 g | 4.76 g |
| Carbohydrates | 51.88 g | 11.75 g |
| of which sugars | 14.79 g | 3.35 g |
| Fibre | 6.84 g | 1.55 g |
| Protein | 19.91 g | 4.51 g |
| Salt | 0.79 g | 0.18 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
