Smashed Tagliatelle with Potatoes, Pancetta, and Chickpeas

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Serves 4

Smashed tagliatelle meets creamy potatoes, crispy pancetta, and tender chickpeas in a rich, flavorful broth. Infused with spicy Floridia Chilli Pecorino and brightened with fresh lemon zest, this hearty one-pot dish is comfort food reimagined!

Recipe

Serves 4 · Prep 15m · Cook 30m

Ingredients

• 3 tablespoons of extra-virgin olive oil
• 1 French shallot, finely chopped
• 1 small celery rib, thinly sliced (reserve some of the green leaves for later)
• 80 gr of D’Orsogna Rolled Pancetta, cut into thin strips
• 400 gr of potato, peeled and cut into small cubes
• ½ teaspoon chilli flakes
• 100 gr of freshly grated Floridia Chilli Pecorino & the rind
• 1x can Chickpeas
• 320 gr of San Remo Tagliatelle or ‘Pasta Mista’ (left over from various packets that have the same cooking time)
• 2-3 litres of chicken or vegetable stock + extra water if needed (enough to cover your pasta)
• 100 gr of freshly grated Floridia Chilli Pecorino
• salt and pepper for seasoning
• freshly grated lemon zest for serving.

Method

1. Heat up the oil in a medium saucepan, add in your pancetta first and cook until crisp. Then add shallot, celery, and potatoes, cook over medium heat until the onion is translucent.
2. Then add in your chilli, pecorino rind and chickpeas. Add in the 1-2 cups water or stock, enough to cover the potatoes, cook for 5-6 minutes, until the potatoes are cooked through.
3. Add in your pasta and enough stock or water to submerge it by 4 cm. Stir gently and cook for 3-4 minutes or until the pasta is al dente.
4. Turn off the heat. Serve in bowls with freshly ground pepper, a little olive oil , lemon zest, granted chilli pecorino (normal pecorino is fine) and a few celery leaves.