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    Two-Cheese Tagliatelle with Walnuts And Pancetta

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    Two-Cheese Tagliatelle with Walnuts And Pancetta

    This quick and easy dish provides plenty of contrasts. The walnuts add great flavour and texture to the pasta, while the cheese and pancetta combine to add heartiness.

    • Preparation time: 10 minutes
    • Cooking time: 12 minutes
    • Total time: 22 minutes 25 minutes

    Serves: 4


    • 300g dried tagliatelle
    • 2 tbsp olive oil
    • 1 red onion, chopped
    • 2 garlic cloves, crushed
    • 140g pancetta cubes
    • 100g walnuts, roughly chopped
    • 250g mascarpone
    • 150g Taleggio, rind removed and cubed


    1. Boil a pan of salted water and cook the pasta according to the packet instructions.
    2. Meanwhile, put the olive oil in a saucepan over a gentle heat and add the onion and garlic. Sauté for 4–5 minutes, until softened but not coloured. Increase the heat; add the pancetta and fry for 3–4 minutes, until the pancetta is crisp.
    3. Add the walnuts and cook for a further 2 minutes until they are golden and glistening. Add the Mascarpone, Taleggio and chives and stir well.
    4. Drain the pasta, leaving just a little of the cooking water in the pan to moisten it, and quickly toss with the hot sauce.

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    Drinks recommendation

    A bright, tomatoey Barbera will cut through the cheeses' richness, but have enough guts to stand up to the salty pancetta.


    Average user rating

    5 stars