Ingredients
- 1 kg of fresh tagliatelle
- 300g pancetta
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garlic oil
- 50 g toasted pine nuts
- 50 g taggiasca olives
- 20 cherry tomatoes
- 40 g of parsley
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a little flour
- 50 g of pecorino
- 100 g pitted and dried black olives
Preparation
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Cook the tagliatelle al dente in boiling salted water.
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Cut the pancetta into cubes and brown it in the garlic oil. Add the pine nuts, taggiasca olives, cherry tomatoes and some of the chopped parsley.
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Leave to simmer over low heat until the tomatoes begin to break down. Deglaze with a ladle of pasta cooking water. Add the tagliatelle.
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Flour the parsley and fry it in a deep fryer.
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Serve the tagliatelle with a little fried parsley, pecorino shavings and a few dried black olives.