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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 Prep
10
Hands-On Cook
10
Hands-Off Cook
10
Passive
0
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Recipe Serving Size
10
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:
1651
kcal
|
Carbohydrates:
9
g
|
Protein:
41
g
|
Fat:
162
g
|
Saturated Fat:
43
g
|
Cholesterol:
168
mg
|
Sodium:
1905
mg
|
Potassium:
662
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
1545
IU
|
Vitamin C:
6
mg
|
Calcium:
358
mg
|
Iron:
3
mg