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🍽️ Tagliatelle with Pancetta and Capers

641 kcal · 30 min · 4 servings

Ingredients

• 500 g Tagliatelle
• Salt
• 100 g Pancetta
• 2 garlic cloves
• 2 tbsp caper berries
• 2 tbsp olive oil
• 0.5 untreated lemon (juice and zest)
• Pepper (from the mill)
• 1 sprig oregano

Instructions

1. 1. Boil water in a large pot and add salt.
2. 2. Add the tagliatelle pasta to the boiling salted water.
3. 3. Cook the pasta al dente (firm to the bite) as indicated on the package.
4. 4. Cut the pancetta (Italian cured pork belly) into small cubes.
5. 5. Peel the garlic.
6. 6. Slice the garlic into thin pieces.
7. 7. Take half of the capers and slice them as well.
8. 8. Heat oil in a large frying pan over medium-high heat.
9. 9. Add the pancetta cubes and garlic to the hot pan.
10. 10. Fry the mixture for about 2 minutes until golden brown.
11. 11. Add the sliced capers to the pan.
12. 12. Add the lemon juice to the pan.
13. 13. Grate the lemon zest (lemon peel) directly into the pan.
14. 14. Add a small amount of the water in which the pasta was cooked to the pan.
15. 15. Add the drained pasta to the pan.
16. 16. Toss everything well to mix the pasta with the sauce.
17. 17. Season the pasta with salt and pepper to taste.
18. 18. Pluck the oregano leaves from the stems.
19. 19. Add the fresh oregano leaves at the very end to the pan.
20. 20. Divide the finished pasta onto plates.
21. 21. Serve the dish immediately.

Nutrition per serving

• kcal: 641
• Protein: 18 g · Fett/Fat: 23 g · Carbs: 89 g