Tagliatelle with Pancetta, Leek and Honey Tomatoes
A quick and flavorful pasta dish combining tagliatelle with crispy pancetta, soft leek, and sweet honey tomatoes in a light, creamy sauce.
- Prep15 min
- Cook30 min
- Total45 min
- DifficultyEasy
- Servings2
This tagliatelle recipe is a perfect weeknight dinner: simple ingredients but big flavors. The leek cooks slowly until very tender, almost melting into the pasta water to create a silky sauce without cream.
The pancetta adds a salty, savory crunch, while the honey tomatoes bring a touch of sweetness that balances the heat from the chili. It's an elegant dish that comes together in under an hour.
Ingredients
Servings
Converted amounts are rounded.
Method
- Slice the leek into thin rings. Finely chop the chili. Quarter the tomatoes and cut the pancetta into small cubes. Set everything aside.
- Bring a large pot of salted water to a boil over medium-high heat. Cook the tagliatelle according to package directions until al dente. Reserve about a cup of pasta water before draining.
- Heat the olive oil in a large skillet over medium-low heat. Add the leek slices and sauté for about 10 minutes, stirring occasionally, until softened but not browned. Add a generous splash of the reserved pasta water and continue to cook for another 10 minutes, until the leek is very tender.
- Stir in the chopped chili and season with salt and pepper. Add the diced pancetta and let it simmer over medium heat for 5–10 minutes, stirring occasionally. If the sauce seems dry, add more pasta water until you have a creamy, clingy sauce.
- Add the quartered tomatoes and cook for about 3 minutes, just until they soften. Toss in the drained tagliatelle and a little extra pasta water, then stir everything together over the heat so the pasta is well coated. Serve immediately with fresh basil leaves and extra salt if needed.
💡 Tips
- Reserving pasta water is key: it helps bind the sauce and gives it a silky texture.
- You can substitute pancetta with bacon if needed, but the flavor will be slightly smokier.
- For a vegetarian version, omit the pancetta and add a splash of lemon juice or a handful of pine nuts at the end.
Inspired by a recipe from Kitchen Stories