Pesto Tagliatelle with Bacon
Pesto tagliatelle with bacon combines fresh basil, pine kernels, Parmesan, and extra-virgin olive oil in a two-serving pasta dish.
Equipment
- 1 Kitchen Scale for the weighed gram quantities
- 1 Liquid Measuring Cup for measuring the olive oil in centilitres
- 1 Food Processor for making the pesto
- 1 Fine Grater for freshly grating the Parmesan cheese
- 1 Stovetop for boiling the pasta and sautéing the bacon
- 1 Cooking Pot for cooking and mixing the pasta
- 1 Frying Pan for sautéing the bacon strips
- 1 Colander for draining the tagliatelle
- 1 Wooden Spoon for mixing the pasta, pesto, and bacon
Ingredients
- 200 g tagliatelle
- 200 g bacon cut into tiny strips
Fresh Pesto
- 2 cloves garlic
- 12.5 g pine kernels
- 20.5 g basil leaves reserve some for presentation
- 6.25 cl olive oil extra virgin
- 27.5 g Parmesan cheese freshly grated
- salt as needed for the pesto and pasta water
Instructions
Fresh Pesto
- Place the garlic, pine kernels, and some salt in a food processor. Process briefly.2 cloves garlic, 12.5 g pine kernels, salt
- Add the basil leaves, reserving some for presentation, and blend to a green paste.20.5 g basil leaves
- Gradually add the extra-virgin olive oil, then add the Parmesan cheese last.6.25 cl olive oil, 27.5 g Parmesan cheese
Finish the Dish
- Bring a pot of salted water to a boil. Add the tagliatelle and cook it al dente for about 9 minutes.200 g tagliatelle
- While the pasta cooks, sauté the bacon strips.200 g bacon
- After about 8 to 10 minutes, drain the pasta, return it to the pot, and mix it with the pesto and sautéed bacon.
- Present the dish with the reserved fresh basil leaves on top.
Nutrition
Serving: 1serving | Calories: 1156kcal | Carbohydrates: 75g | Protein: 33g | Fat: 81g | Saturated Fat: 21g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 42g | Cholesterol: 159mg | Sodium: 905mg | Fiber: 4g | Sugar: 2g