Tagliatelle with Autumn Vegetables, Bacon and Cream
Recipe type: Pasta
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
  • 1 pound of fresh tagliatelle pasta
  • 1 large onion, finely chopped
  • 2 cloves of garlic, minced or finely chopped
  • 1 red pepper, cored and cut in thin slices
  • 1 to 2 zucchini, sliced in half and cut in half moons
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • freshly ground pepper
  • about ½ cup light cream or half and half(I use single cream here in England)
  • ¾ cup cubed pancetta or chopped bacon (optional, leave out for the vegetarian version)
  1. Heat the oil in a frying pan over medium heat.
  2. Add the onion and sauté until it is beginning to soften.
  3. Add the garlic, red pepper , zucchini, oregano and thyme.
  4. Cook, stirring often, until the vegetables are just beginning to become tender.
  5. If you are using pancetta or bacon, turn up the heat just a bit, and add it here.
  6. Continue cooking until the meat is done.
  7. Meanwhile, cook the pasta in boiling salted water according to package directions. (Fresh pasta does not take long to cook.)
  8. Drain and return to the pan.
  9. Add the vegetable mixture to the pasta, and then gradually add the cream, stirring and tossing the pasta with two forks as you go until the pasta is lightly coated.
  10. You may not need all the cream, or you may need a little more, depending on the consistency of the pasta. (You want the pasta to be coated and moist, but you don’t want pools of cream on the plate!)
  11. Serve on warmed plates.
Recipe by April J Harris at https://apriljharris.com/tagliatelle-with-autumn-vegetables-bacon-and-cream/