Lovely tagliatelle with pancetta, cream cheese, peas and feta

Masterchef winner Irini Tzortzoglou share a wholesome and delicious pasta medley of tagliatelle with pancetta, cream cheese, peas and feta.

Tagliatelle with pancetta, cream cheese, peas and feta
Tagliatelle with pancetta, cream cheese, peas and feta.

This delicious dish of tagliatelle with pancetta, cream cheese, peas and feta is perfect for springtime, it can also be made with chopped and sautéed asparagus or courgettes.

Serves 6

Ingredients

  • 400g tagliatelle
  • 2 tbsp extra virgin olive oil and extra to drizzle
  • 100g pancetta roughly chopped
  • 2 banana shallots, finely chopped
  • 4 small cloves of garlic finely chopped
  • 150ml dry white wine
  • 180g light cream cheese
  • 1 lemon, zest only
  • 150ml double cream
  • 200g Dodoni feta
  • 250g frozen peas, defrosted and seasoned
  • 100g parmesan cheese, grated
  • Pinch of chilli flakes
  • Basil leaves, torn

Tagliatelle with pancetta, cream cheese, peas and feta – Method

Bring a large pan with a litre and a half of cold water to the boil.  Add a good pinch of salt and cook the tagliatelle al dente (with a bit of a bite still).  Drain the pasta and drizzle with 1 tbsp of extra virgin olive oil and toss so that it does not stick.

Preheat the oven to 200C Fan.

While the pasta is cooking, bring a sauté pan with 1 tbsp of extra virgin olive to a high heat and fry the pancetta for 2-3 minutes avoiding making it too crispy.  

Use a slotted spoon to transfer the pancetta onto a dish to use later.  Add 1 more tbsp of olive oil, reduce the heat a little and sweat the shallots for 4-5 minutes. 

Add the garlic and cook for 1 more minute.  Return the pancetta to the pan,  increase the heat and add the wine.  Let half of the wine evaporate and stir the tab of the cream cheese into the pan. 

Last add the lemon zest  and give it all a good stir.  Add the pasta to the sauce and season with some sea salt and freshly ground black pepper.

Transfer the pasta to an ovenproof dish and use a pair of tongues to swirl it into six nests.  Crumble the feta amongst the nests and spoon the peas in between too.

In a bowl,  stir the grated parmesan into the cream and use it to drizzle the whole dish.   Add some chilli flakes and a drizzling of extra virgin olive oil.  Bake for 10-15 minutes, sprinkle with the torn basil leaves and serve with some extra grated parmesan on the side. 

You’ll find more Mediterranean recipes from Irini on our Food and Drink channel.

This post Lovely tagliatelle with pancetta, cream cheese, peas and feta is reproduced courtesy of Irini Tzortzoglou. For more delicious recipes like this visit Irini Cooks

Tags: , , , Last modified: May 11, 2022

Written by 10:05 am Food & Drink

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