Tagliatelle Tortilla with Bacon and Sage
Here's one from a couple of weeks ago. An easy meal to whip up, a good choice for me as I was on a 3 day course called The 7 Habits of Highly Efficient People, enjoyed the course, still working on the highly efficient part. I'm sure I'll get there one day.
Anyway, after a full days intensive thinking, quick and easy was called for. This is an old favourite I cut out of a magazine years ago.
Tagliatelle Tortilla with Bacon and Sage
250g fresh tagliatelle - this works just as well with fresh spaghetti, the Co-op one works best, or as I did, cook some dried spaghetti and use 250g cooked weight.
227g pack of cubed pancetta - sold as cubetti di pancetti in Sainsbury's but most supermarkets do it, it's in the cooked meat section and comes in a double pack
2 crushed garlic cloves
5 medium eggs, beaten
60g grated parmesan
Fresh sage, 15g apprx
Olive Oil
Seasoning
Whisk the eggs in a large bowl, stir in the parmesan and season. Put to one side.
If using fresh pasta, cook for about 2 minutes in boiling, salted water. Leave to drain well in a colander.
Fry the pancetta in it's own fat until crispy, add the sage and garlic and fry for 2 minutes more.
Heat a medium sized, non stick frying pan with some olive oil.
Add the pasta and bacon into the eggs, mix really well and then tip into the pan. Cook over a medium heat for 5-7 minutes, then you can either turn the tortilla over using a plate, or put the pan under a medium grill until the tortilla is cooked through.
Cut into wedges, it should easily serve 4-6. Serve with a lovely salad and a glass of white wine.
It makes a really nice change from a frittata or Spanish Omlette. It's very filling. It's a great choice for a lunch box or for a picnic.
Don't over do it with the sage, the recipe advises to add it directly to the eggs but I find cooking it a little with the pancetta, makes it less harsh, less medicinal and then it really compliments the pancetta.
Anyway, after a full days intensive thinking, quick and easy was called for. This is an old favourite I cut out of a magazine years ago.
Tagliatelle Tortilla with Bacon and Sage
250g fresh tagliatelle - this works just as well with fresh spaghetti, the Co-op one works best, or as I did, cook some dried spaghetti and use 250g cooked weight.
227g pack of cubed pancetta - sold as cubetti di pancetti in Sainsbury's but most supermarkets do it, it's in the cooked meat section and comes in a double pack
2 crushed garlic cloves
5 medium eggs, beaten
60g grated parmesan
Fresh sage, 15g apprx
Olive Oil
Seasoning
 |
| Tagliatelle Tortilla with Bacon and Sage |
If using fresh pasta, cook for about 2 minutes in boiling, salted water. Leave to drain well in a colander.
Fry the pancetta in it's own fat until crispy, add the sage and garlic and fry for 2 minutes more.
Heat a medium sized, non stick frying pan with some olive oil.
Add the pasta and bacon into the eggs, mix really well and then tip into the pan. Cook over a medium heat for 5-7 minutes, then you can either turn the tortilla over using a plate, or put the pan under a medium grill until the tortilla is cooked through.
Cut into wedges, it should easily serve 4-6. Serve with a lovely salad and a glass of white wine.
It makes a really nice change from a frittata or Spanish Omlette. It's very filling. It's a great choice for a lunch box or for a picnic.
Don't over do it with the sage, the recipe advises to add it directly to the eggs but I find cooking it a little with the pancetta, makes it less harsh, less medicinal and then it really compliments the pancetta.
Oh gOD THIS LOOKS LOVELY, WILL YOU MAKE IT FOR ME?LOL
ReplyDeleteO h God this looks lovely, will you make it for me? My tortillas never taste like yours or Marie's.lol
I would love to!
ReplyDeleteIt looks lovely, it's a must try it one.
ReplyDelete