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Tagliatelle with Autumn Vegetables, Bacon and Cream

Course Pasta
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author April J Harris


  • 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


  • Heat the oil in a frying pan over medium heat.
  • Add the onion and sauté until it is beginning to soften.
  • Add the garlic, red pepper , zucchini, oregano and thyme.
  • Cook, stirring often, until the vegetables are just beginning to become tender.
  • If you are using pancetta or bacon, turn up the heat just a bit, and add it here.
  • Continue cooking until the meat is done.
  • Meanwhile, cook the pasta in boiling salted water according to package directions. (Fresh pasta does not take long to cook.)
  • Drain and return to the pan.
  • 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.
  • 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!)
  • Serve on warmed plates.
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