Michael and Rachel's

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Tagliatelle with Broccoli and Pancetta

Updated: 20 Nov 2018

Ingredients

  • 200g tagliatelle
  • Broccoli
  • 1 garlic clove
  • Pinch chilli flakes
  • Pancetta
  • 100g crème fraiche
  • Salt, pepper, parmesan

Method

  1. Bring a large saucepan of water to the boil and cook the pasta according to package instructions. Add the broccoli florets 3 minutes before the end of cooking.
  2. While the pasta cooks, fry the pancetta, garlic, and chilli flakes. Once the pancetta is golden, add the crème fraiche and some pepper. Leave to simmer. Loosen the sauce with a ladleful of the pasta cooking water, if necessary.
  3. Drain the pasta and broccoli well. Combine with the crème fraiche / pancetta mixture and toss well to coat. Serve with freshly grated parmesan.