Smashed Tagliatelle with Potatoes, Pancetta, and Chickpeas
San Remo is delighted to sponsor Silvia’s Italian Masterclass, hosted by the ever-talented Silvia Colloca. This week, Silvia cooks up a delicious Smashed Tagliatelle with Potatoes, Pancetta and Chickpeas.
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prep time5minuti
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cook time15minuti
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serves4people
Ingredients
Method
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Boil some water in a kettle or in a pot.
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Heat up the oil in a medium saucepan and add in your pancetta, cooking until crisp.
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Add shallot, celery, and potatoes, cooking over medium heat until the onion is translucent.
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Add in chilli, pecorino rind and chickpeas.
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Add in the 1-2 cups water or stock, enough to cover the potatoes and cook for 5-6 minutes or until the potatoes are cooked through.
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Add in your pasta and enough stock or water to submerge it by 4 cm. Stir gently and cook for 3-4 minutes or until the pasta is al dente, before turning off the heat.
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Serve in bowls with freshly ground pepper, a little olive oil, lemon zest, grated pecorino and a few celery leaves.
Frequently Asked Questions
Can I make this dish vegetarian?
Yes, you can create a vegetarian version by omitting the pancetta and using vegetable stock instead of chicken stock. The combination of chickpeas, potatoes, and pecorino cheese still provides a hearty and flavorful dish.
What type of pasta is recommended for this recipe?
The recipe uses San Remo Egg Tagliatelle, which is ideal for absorbing the flavors of the broth and ingredients. Its broad, flat shape complements the rustic nature of the dish.
Is it possible to prepare this dish ahead of time?
While the dish is best enjoyed fresh, you can prepare the base (excluding the pasta) in advance and store it in the refrigerator. When ready to serve, reheat the base, add the pasta, and cook until al dente for optimal texture.
Can I substitute pecorino cheese with another type of cheese?
If pecorino cheese is unavailable, you can substitute it with Parmesan cheese. While the flavor profile will be slightly different, Parmesan still offers a savory and nutty taste that complements the dish.