Ingredients
Pasta: 250gm
Tagliatelle, Fettuccine or Spaghetti
Gremolata:
1 small bunch of parsley
1 clove of garlic
1 lime (just the zest)
1 lemon (same) – I like
to use both, you can use
just one, remember it’s
your recipe.
*you can keep in the
fridge for 3 days and use
for anything to make it
smell fresh
Batutto/Sofritto:
1/2 Onion
1/2 Carrot
1/2 Celery (You can also use green pepper)
50ml Olive oil
Salt to taste
Guanciale/Bacon: 150g
Instructions
Pasta:
1. Bring the water to a boil.
2. Add coarse salt.
3. Cook your pasta for 7-9 minutes.
*Usually I take the pasta out 2 minutes before than it says on the package because you will be cooking it again when you bring the pasta with the sofritto and bacon.
Gremolata:
1. Separate the parsley leaves.
2. Peel the garlic.
3. Zest the lime and lemon.
4. Chop all ingredients separately. Once ready, bring all together and rest it in the fridge.
Bacon:
1. Cut in julienne.
2. Add your bacon into a cold pan.
3. Cook it until it’s crispy.
4. Reserve a few for plating.
*You can use the bacon fat to cook your sofritto.
Sofritto:
1. Peel all ingredients.
2. Cut them into little pieces (brunoise)
3. In a hot pan add olive oil, then the vegetables (carrot, onion and celery)
4. Cook until it’s golden brown.
5. Reserve in a bowl.
* You can substitute celery for green peppers.
Combining all together & Plating:
1. In a hot pan, combine bacon and your sofritto.
2. Heat it up for a while (4 minutes is enough)
3. Add your pasta.
4. Mix it well in circular movements for 2 minutes.
5. Turn off the heat and add olive oil.
6. Plate your pasta and finalize by using your gremolata and freshly grounded black pepper.
Notes:
It should smell oh so fresh once you add the gremolata!
A good wine is always great with this recipe. Before, during and after.
Notes
Here are some that you should try:
Barolo 2014 by Torlasco
Coteaux Varois En Provence 2018
Grand Reserva Tannat 2015
- Prep Time: 20
- Cook Time: 40