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🍽️ Tagliatelle with Pancetta and Spinach

822 kcal · 30 min · 4 servings

Ingredients

• 200 g spinach
• 200 g pancetta (sliced, or bacon as a substitute)
• olive oil (cold-pressed)
• 1 clove of garlic (finely chopped)
• 40 g pine nuts
• butter
• salt
• white pepper
• lemons (use the juice)
• 400 g tagliatelle

Instructions

1. 1. Wash the spinach thoroughly.
2. 2. Remove thick stems and any damaged leaves from the spinach.
3. 3. Cut the pancetta into wide strips.
4. 4. Heat 3 tablespoons of oil in a pan.
5. 5. Fry the garlic in it until golden yellow.
6. 6. Add the pancetta strips to the hot pan.
7. 7. Toss the pancetta briefly in the oil.
8. 8. Heat a separate dry pan.
9. 9. Roast the pine nuts in the dry pan.
10. 10. Remove the roasted pine nuts from the pan.
11. 11. Place the pine nuts on a plate.
12. 12. Bring plenty of water to a boil with salt.
13. 13. Cook the tagliatelle in the salted water until al dente.
14. 14. Drain the pasta.
15. 15. Reserve one cup of the pasta cooking water.
16. 16. Add the tagliatelle to the pan with the pancetta.
17. 17. Add 1 tablespoon of butter.
18. 18. Season with pepper and lemon juice.
19. 19. Mix everything well.
20. 20. Add 1 to 2 tablespoons of the cooking water if needed.
21. 21. Fold in the prepared spinach.
22. 22. Sprinkle the dish with the pine nuts.
23. 23. Serve the tagliatelle immediately.

Nutrition per serving

• kcal: 822
• Protein: 21 g · Fett/Fat: 50 g · Carbs: 73 g