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A Quick and Simple Tagilatelle with Pancetta Recipe

Gorgeous tagliatelle with pancetta! Walnuts combine really well with this creamy sauce, giving it a crisp and crunchy texture.
  • 25 minutes
  • Prep time10 minutes
  • 4 portions
recipe image A Quick and Simple Tagilatelle with Pancetta Recipe


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

Nutritional facts

Energy (kcal)821 kcal
Energy (kJ)3424 kJ
Protein (g)29.5 g
Carbohydrate incl. fibre (g)82.6 g
Carbohydrate excl. fibre (g)78.6 g
Sugar (g)6.8 g
Fibre (g)4.1 g
Fat (g)42.8 g
Saturated fat (g)18.1 g
Unsaturated fat (g)14.1 g
Monounsaturated fat (g)5.9 g
Polyunsaturated fat (g)8.3 g
Trans fat (g)0.0 g
Cholesterol (mg)62 mg
Sodium (mg)1085 mg
Salt (g)2.71 g
Vitamin A (IU)647 IU
Vitamin C (mg)2.7 mg
Calcium (mg)219 mg
Iron (mg)0.52 mg
Potassium (mg)199 mg


  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.