Method
Cook the pancetta in a non-stick frying pan until it starts to turn brown and the fat runs.
Meanwhile, cook and drain the tagliatelle according to packet instructions. Add the peas to the pancetta and stir through the hot, drained pasta.
Add pesto to taste and serve in warm bowls, seasoned with black pepper and garnished with fresh basil leaves, if liked.
Ingredients
- 130g packet cubetti di pancetta (chopped smoked bacon)
- 250g (9oz) fresh egg tagliatelle
- 125g (4½oz) fresh or frozen peas, blanched and drained
- 2tbsp fresh pesto sauce
- fresh basil leaves, to garnish (optional)
-
Chocolate and hazelnut roulade
This chocolate and hazelnut roulade comes with an optional Baileys Irish cream liqueur filling for an extra, festive twist
By Jen Bedloe Published
-
Baileys Cheesecake
This no-bake Baileys cheesecake is so easy to make and perfect for cream liqueur lovers, plus it takes just 40 minutes to prepare
By Jess Meyer Published
-
Chocolate torte with Baileys cream and salted praline
Serve this rich Chocolate torte with Baileys cream and salted praline for a festive dessert that makes a popular alternative to Christmas pudding
By Jen Bedloe Published
-
We want Cat Deeley's ruffled open back maxi dress for spring weddings and dinner dates
Cat looked incredible in bold black and white polka dots for a glam night out
By Charlie Elizabeth Culverhouse Published
-
Hosting a dinner party? Gwyneth Paltrow’s chic hexagonal plates are the contemporary touch that will elevate your table
The modern style will give your table setting a chic and sleek update
By Charlie Elizabeth Culverhouse Published
-
Victoria Beckham's pink pedicure toes the line between subtle and perfectly spring-ready
While sandal season might still be a way off, Victoria Beckham's spring pedicure reminds us it's never too early for nail care...
By Naomi Jamieson Published