Tagliatelle with a lemon pork ragù

Tagliatelle with a lemon pork ragù

  • 1
  • 2
  • 3
  • 4
  • 5
(15 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Takes 1 hour-1¼ hours

Skill level

Easy

Servings

Serves 4

Authentic Italian tagliatelle with a lemon pork ragù

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
811
protein
43g
carbs
69g
fat
39g
saturates
14g
fibre
3g
sugar
0g
salt
5.3g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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.

Recipe from Good Food magazine, July 2002

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
grannytracey's picture

we really really like this, it's very summery. i sometimes stir through some home-made basil oil at the end. sometimes after adding the minced pork and pancetta/smoked bacon there is excess oil/water which i just spoon out and discard ... i find it freezes very well too.

helenbarratt's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Relatively simple, but really really tasty. Will definitely be making this again.

polednikova's picture

I thought I knew every way to cook pasta, but this is simply the best I have ever made - I think it is the lemon that makes it so special.

chillipig's picture
  • 1
  • 2
  • 3
  • 4
  • 5

we love this recipe...delicious*****

therobynem's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this last night, my husband loved it, I thought it was just ok. like a previous commenter I found it too meaty.

aibamyu's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Quite frankly, it's too meaty.

monkeychops's picture

Made this for 2 so halved the ingredients & it definitely lost something in the translation. Very bland.

mandykeen2006's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I used anchovies instead of pancetta, and added some mushrooms. Both worked well. Also the recipe did not include fresh lemon juice, which I squeezed into the pot while tossing the parsley and lemon zest. It made the whole dish a lot more tasty and not as heavy. Would definitely make it again.

josp74's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

miffycat's picture

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)

ziggy1's picture

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!

donnaw's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

clairecv's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

clootiedumplin's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

amcoop's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

liztomadin's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

frolo743's picture

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.

janeyhopkins4's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

Questions

Tips