
Pancetta, creamy garlicky cavolo nero sauce pasta
We love this tasty pasta recipe! The perfect quick recipe for the whole family to enjoy.
Ingredients
- 150g Free Range Pancetta
- 200g Cavolo Nero
- 30g Wild Garlic OR 3 Garlic cloves
- 220ml Yeo Valley Double Cream
- 400g Tagliatelle
- 25 Yeo Valley Mature Cheddar
Method
- Fry your pancetta until golden brown & crispy.
- Quickly blanch ½ the cavolo nero & wild garlic for 30 seconds. Add to a blender with the cream & blend until smooth & silky.
- Cook your pasta as per the instructions. Finely slice the remaining cavolo nero & add to the pasta pan for the last 30 seconds of cooking.
- Mix the pasta, sauce & pancetta all together over a low heat along with 2 tbsp of the pasta cooking water.
- Serve with a sprinkle of mature cheese.

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