Creamy, comforting pasta with a kick of radish heat.
Radish, Pancetta and Spinach Tagliatelle
Serves: 2
PREP: 10 minutes
COOK: 10 minutes
share this recipe:
Facebook
Twitter
Pinterest
Email
INGREDIENTS:
- 250g fresh pasta
- 77g pancetta cubes
- 100g radish, diced
- 100ml white wine
- 100g cream cheese
- 115g baby spinach
- Salt & Pepper
- Grated parmesan to serve
Method:
- Cook the fresh pasta in boiling, salted water according to the pack instructions.
- Fry the pancetta in a hot pan until the fat renders. Add the radish and cook for a couple of minutes until, slightly softened.
- Add the wine and let it bubble up. Add the cream cheese and stir to combine.
- Add the spinach, put on a lid and let it wilt for a minute or so.
- Season, drain the pasta (reserve a little cooking liquid) and stir the pasta into the sauce, add some of the cooking liquid if you want it to be a little looser.
- Serve with grated parmesan and extra black pepper.
