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+ servings

Tagliatelle with Bacon and Pesto

Serving Size: 10 people
Pasta is tossed with a traditional pesto and pieces of flavorful chopped bacon.

Recipe by:

Cook Times

Active Prep10
Hands-On Cook10
Hands-Off Cook10
Passive0
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Recipe Serving Size10 people

Cooking Tools Required

Blender, Colander, Cutting board, Food Processor, Measuring cups and spoons, Saucepan, Saute pan, Sharp Knives, Stock pot or >5 Qt pot

Ingredients

  • 20 ounce tagliatelle
  • 1 lb bacon cut into crosswise strips

Fresh Pesto

  • 3 clove garlic sliced thinly
  • 1/4 cup pine nuts
  • 2 cup fresh basil
  • 1/2 cup extra virgin olive oil extra virgin
  • 1/2 cup Parmesan cheese freshly grated

Instructions

Fresh Pesto (you can make this in advance)

  • We'll be using a food processor to make the pesto. Put the garlic, pine kernels and some salt in there and process briefly.
  • Add the basil leaves (but keep some for the presentation) and blend to a green paste.
  • While processing, gradually add the olive oil and finally add the Parmesan cheese.

Finishing the dish

  • Bring a pot of salted water to the boil and cook your tagliatelle al dente.
  • Use the cooking time of the pasta to sauté your bacon strips.
  • After about 8 to 10 minutes, the pasta should be done. Drain it and put it back in the pot to mix it with the pesto.
  • Present the dish with some fresh basil leaves on top.
Reheating Instructions
Reheat in saute pan for 5 minutes until warmed through

Nutrition

Calories: 1651kcal | Carbohydrates: 9g | Protein: 41g | Fat: 162g | Saturated Fat: 43g | Cholesterol: 168mg | Sodium: 1905mg | Potassium: 662mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1545IU | Vitamin C: 6mg | Calcium: 358mg | Iron: 3mg