Tagliatelle with pancetta, olives and crème fraîche

Prep: 10 mins
Cook: 10 mins
Tagliatelle with pancetta, olives and crème fraîche
This is a simple dinner that's packed full of flavour and perfect for when you're short on time. It's also easily adaptable to suit your budget or taste.

Tagliatelle (however much you want to eat)
100g of Pancetta, cubed (or bacon)
1 clove of garlic
1 plum tomato
Handful of green olives
2-4 tbsp crème fraîche (half-fat options work well)
Salt to taste
Handful of rocket (optional)
Gruyere to garnish (optional)

Boil the kettle and add enough hot water to your saucepan to cook the pasta. Boiling the water in the kettle speeds things up.

While that simmers away, peel your garlic and chop or grate it. Add to your frying pan with a blob of olive oil (or regular oil - no judgement) over a medium heat.

Chop the pancetta while the garlic sweats. Add the pancetta to the pan.

Chop the tomato and olives to whatever size you prefer (we usually chop the tomato into 1 inch cubes and then dice the olives).

When the pasta is cooked, drain it and return it to the saucepan. Add in the cooked pancetta, as well as the tomato, olives and crème fraîche. Stir until it's thoroughly mixed.

Add salt to taste. This depends on the saltiness of the pancetta and your own palette. Most of the time it isn't even necessary to add it.

Serve it up on a plate with the rocket on top. Grate the gruyere over this if you fancy it. Parmesan will also do the trick.

Serves
1

Preparation Time
10 minutes

Cooking Time
10 minutes

Main ingredients
Dairy, Pasta & Noodles, Vegetables

Recipe Type
Dinner, Budget, Easy Recipes, Pasta/Noodles, Quick Meals

Cuisine
Italian

Level of Difficulty
Easy

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