A Quick and Simple Tagilatelle with Pancetta Recipe

  • Prep
    10 mins
  • Cook
    15 mins
  • Serves
  • Skill

Walnuts combine really well with this creamy sauce, giving it a crisp and crunchy texture. To sauté the pancetta and onion, you’ve got to use Bertolli with Butter! Its creaminess blends perfectly in the rich cheesy sauce. And if you prefer a slightly stronger flavour, just swap Dolcelatte for Gorgonzola. This is one dish you’ll go nuts for.


  • 400 g tagliatelle - fresh or dried
  • salt
  • 40 g Bertolli with Butter
  • 150 g pancetta, finely chopped
  • 1 large red onion, finely sliced
  • 150 g dolcelatte cheese, roughly chopped
  • 150 ml single cream
  • 100 g walnuts, roughly chopped
  • freshly ground black pepper, to serve


  1. Place a large saucepan of salted water on the heat, bring to the boil and cook the tagliatelle until “al dente.”
  2. Meanwhile, melt Bertolli with Butter in a large frying pan, add pancetta and saute’ for 2 – 3 minutes on a high to medium heat until almost crispy. Add onion and sweat for a couple of minutes until the onion has softened. Lower the heat, add Dolcelatte and stir until the cheese begins to melt, stir in the cream.
  3. Drain the pasta, add to the sauce, toss well with a little of the cooking water and stir in half of the walnuts. Remove from the heat and serve immediately with the remaining walnuts and a sprinkling of black pepper.