Method

Heat the oil in a frying pan and fry the pancetta quickly till the edges begin to brown. Add the chopped onion and garlic to the pan and soften together for 3 minutes. Add in the chopped zucchini and thyme and cook for 2 minutes more. Add in the wine and evaporate, followed by freshly ground pepper and salt. Add in the cream and peas and allow to cook for another 3 minutes to reduce. Add in the lemon juice and zest, followed by the dolcelatte cheese and mix well till the cheese has melted. Remove the sauce off the heat. Add in the cooked tagliatelle pasta and mix well to coat with the creamy sauce. Serve immediately in deep pasta bowls.


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