Tagliatelle with a lemon pork ragù

Tagliatelle with a lemon pork ragù

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(32 ratings)

Takes 1 hour-1¼ hours


Serves 4
Authentic Italian tagliatelle with a lemon pork ragù

Nutrition and extra info

Nutrition: per serving

  • kcal811
  • fat39g
  • saturates14g
  • carbs69g
  • sugars0g
  • fibre3g
  • protein43g
  • salt5.3g
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  • 2 garlic cloves
  • 2 tbsp extra-virgin olive oil
  • 1 small onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 celery stick, finely chopped



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 100g diced pancetta



    Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…

  • 500g minced pork
  • 200ml dry white wine
  • 50g parmesan, plus extra for serving



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 1 large organic lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 400g dried egg tagliatelle (not durum wheat tagliatelle)
  • 3 tbsp chopped flatleaf parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  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.

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Comments, questions and tips

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Fwl Ebrill's picture
Fwl Ebrill
2nd Jul, 2018
Really delicious. I made the recipe exactly as described and it was lovely. The lemon adds a freshness that cuts through the meaty pork.
4th May, 2016
Made this for dinner tonight. It was ok, not bad but perhaps it would be better with more Lemmon and some sage or Rosemary.
14th Mar, 2016
I have just cooked this for me and my husband,we were really disappointed.
1st May, 2013
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.
15th Oct, 2012
Relatively simple, but really really tasty. Will definitely be making this again.
31st Jul, 2012
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.
20th Feb, 2012
we love this recipe...delicious*****
22nd Nov, 2011
Made this last night, my husband loved it, I thought it was just ok. like a previous commenter I found it too meaty.
9th Oct, 2010
Quite frankly, it's too meaty.
13th Aug, 2010
Made this for 2 so halved the ingredients & it definitely lost something in the translation. Very bland.


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