Tagliatelle with a lemon pork ragù

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Carmelita Caruana

8 ratings

Recipe by Carmelita Caruana

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1. Video tutorial: Making pasta

1. Peel the garlic cloves, cut in half lengthways and remove the green shoot at the centre. Gently warm the garlic and oil in a large frying pan (big enough to toss the pasta in later). As it starts to colour, take off the heat and let the garlic infuse for 5 minutes, then discard it.
2. Tip the onion and celery into the garlic scented oil, sprinkle with a little salt and return to a gentle heat. Let them soften, without colouring, for 8-10 minutes. They should sweat rather than fry, so if you hear sizzling add water, a tablespoon at a time.
3. Add the pancetta and cook for another 6minutes, adding water as before. Stir in the pork and turn the heat up. Don't colour the meat too much and avoid breaking it up. Add the wine and let it evaporate, then season. Pour in 200ml/7fl oz water, cover and simmer for 20-25 minutes. Mix in a little water if the mixture gets too dry.
4. While the ragù is cooking, put a pan with plenty of water on to boil. Grate the parmesan and the zest from the lemon.
5. When the water is at a rolling boil add 2 tsp salt, then the pasta. Partly cover, bring back to the boil, give it a good stir and reduce the heat so the water boils gently. Taste the pasta 2 minutes before the timing on the packet - remember it will keep cooking while it is tossed with the ragù.
6. Drain the pasta, reserving some pasta water. Immediately transfer the pasta to the frying pan and toss well over a low heat. Tip in the parmesan and toss well. Add pasta water to dilute, or extra cheese to absorb excess liquid, and mix again.
7. Toss in the lemon zest and parsley. Serve immediately.

Per serving

811 kcalories, protein 43g, carbohydrate 69g, fat 39 g, saturated fat 14g, fibre 3g, salt 5.3 g

Latest comments and suggestions

• janeyhopkins

  20 November 2007

  janeyhopkins commented on this recipe

  great recipe for any night of the week and the kids loved it too!!

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• janeyhopkins

  20 November 2007

  janeyhopkins rated this recipe

  

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• frolo743

  23 January 2008

  frolo743 commented on this recipe

  We didn't like this one-too greasy with pancetta & oil + mince. May try again without oil & more lemon, maybe mushrooms too. Need to wait for a child-fre evening tho'. They were not keen at all.

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• BizzyLizzy

  07 February 2008

  BizzyLizzy rated and commented on this recipe

  

  Really liked this dish, although it definitely needs to be served with a big green salad, as it's very meat heavy.

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• MushyPeaBrain

  10 June 2008

  MushyPeaBrain rated and commented on this recipe

  

  Nice dish but felt it might suit beef mince better. Is very meat heavy so will try adding mushrooms next time.

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• clootiedumplin

  15 June 2008

  clootiedumplin rated and commented on this recipe

  

  My friends and family all love this dish, and there's never a drop left on the plate it's so "yummy"

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• ClaireCV

  22 August 2008

  ClaireCV rated and commented on this recipe

  

  Really nice filling dinner, a good alternative to beef mince!

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• DW373

  12 September 2008

  DW373 commented on this recipe

  Absolutely loved by all who have tried it. Like the idea above of adding mushrooms though.

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• DW373

  12 September 2008

  DW373 rated this recipe

  

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• ziggy

  26 October 2008

  ziggy commented on this recipe

  Believe me this recipe is to die for. So simple, and easy to do, its one of our family favourites. One problem - never enough left for seconds for everyone!

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• Moose

  14 November 2008

  Moose commented on this recipe

  Been cooking this since Jan '03 (Good Food mag). Firm favourite in our house, but without the celery! Cooking the pork & bacon in their own fat then adding the onion lessens the amount of oil used, so less greasy & lower in calories (if you're bothered)

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• Jo

  17 January 2009

  Jo rated and commented on this recipe

  

  A very simple meal to make and very tasty. I found that there was enough oil from the pancetta so didn't add any. My hsuband is not a pasta fan but as it was so meaty he enjoyed it t as well. Will make again.

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• asterixx20

  27 September 2009

  asterixx20 rated this recipe

  

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Ingredients

• 2 garlic cloves
• 2 tbsp extra-virgin olive oil
• 1 small onion , finely chopped
• 1 celery stick, finely chopped
• 100g diced pancetta
• 500g minced pork
• 200ml dry white wine
• 50g parmesan , plus extra for serving
• 1 large organic lemon
• 400g dried egg tagliatelle (not durum wheat tagliatelle)
• 3 tbsp chopped flatleaf parsley

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Difficulty and servings

Serves 4

Preparation and cooking times

Ingredients

• 2 garlic cloves
• 2 tbsp extra-virgin olive oil
• 1 small onion , finely chopped
• 1 celery stick, finely chopped
• 100g diced pancetta
• 500g minced pork
• 200ml dry white wine
• 50g parmesan , plus extra for serving
• 1 large organic lemon
• 400g dried egg tagliatelle (not durum wheat tagliatelle)
• 3 tbsp chopped flatleaf parsley

Per serving

811 kcalories, protein 43g, carbohydrate 69g, fat 39 g, saturated fat 14g, fibre 3g, salt 5.3 g

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