Radish, Pancetta and Spinach Tagliatelle

Serves: 2
PREP: 10 minutes
COOK: 10 minutes

Creamy, comforting pasta with a kick of radish heat.

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  • 250g fresh pasta
  • 77g pancetta cubes
  • 100g radish, diced
  • 100ml white wine
  • 100g cream cheese
  • 115g baby spinach
  • Salt & Pepper
  • Grated parmesan to serve


  1. Cook the fresh pasta in boiling, salted water according to the pack instructions.
  2. Fry the pancetta in a hot pan until the fat renders.  Add the radish and cook for a couple of minutes until, slightly softened.
  3. Add the wine and let it bubble up.  Add the cream cheese and stir to combine.
  4. Add the spinach, put on a lid and let it wilt for a minute or so.
  5. 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.
  6. Serve with grated parmesan and extra black pepper.