Smashed Tagliatelle – Silvia’s Italian Masterclass | Smashed Tagliatelle Recipe
San Remo is delighted to sponsor Silvia’s Italian Masterclass, hosted by the ever-talented Silvia Colloca. This week, Silvia cooks up a delicious Smashed Tagliatelle with Potatoes, Pancetta and Chickpeas.
Silvia’s Smashed Tagliatelle is a comfort meal with a gourmet twist. Simple ingredients, masterfully prepared. It’s proof that a few humble pantry staples can create a dish worth savouring. Ready to master your own Italian creations? Discover San Remo’s full range of authentic pasta and recipes, and bring masterclass flavours home today. Explore more at San Remo »
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prep time5minuti
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cook time15minuti
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serves4people
Ingredients
Method
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Boil some water in a kettle or in a pot.
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Heat up the oil in a medium saucepan and add in your pancetta, cooking until crisp.
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Add shallot, celery, and potatoes, cooking over medium heat until the onion is translucent.
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Add in chilli, pecorino rind and chickpeas.
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Add in 1-2 cups of boiled water or stock, enough to cover the potatoes and cook for 5-6 minutes or until the potatoes are cooked through.
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Add in your pasta and enough stock or boiled water to submerge it by 4 cm. Stir gently and cook for 3-4 minutes or until the pasta is al dente, before turning off the heat.
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Serve in bowls with freshly ground pepper, a little olive oil, lemon zest, grated pecorino and a few celery leaves.
Tips & Tricks
- Cooking Tips for Beginners: Slice the potatoes into small cubes to allow them to cook faster, prepare ingredients ahead by dicing the pancetta, rinsing the chickpeas, and having herbs ready, and use a wide pan to give everything enough room to mix and combine without overcrowding.
- Achieving the Perfect Sauce Texture: Reserve some pasta water to help create a starchy, silky sauce when added to the combined ingredients, gently crush a portion of the potatoes and chickpeas to give the dish a creamy, rustic texture, and stir in the pancetta fat or olive oil gradually to allow it to emulsify naturally for added richness.
- Common Mistakes to Avoid: Avoid over-smashing to retain some texture and prevent the dish from turning into mashed potatoes, season boldly with salt and herbs since potatoes and chickpeas need strong flavours, and let the dish rest for a minute after combining to allow the flavours to meld.
Frequently Asked Questions
Can I make this dish vegetarian?
Yes, you can create a vegetarian version by leaving out the pancetta and using vegetable stock instead of chicken stock. The combination of chickpeas, potatoes, and pecorino cheese still provides a hearty and flavourful dish.
What type of pasta is recommended for this recipe?
The recipe uses San Remo Egg Tagliatelle, which is ideal for absorbing the flavours of the broth and ingredients. Its broad, flat shape complements the rustic nature of the dish.
Is it possible to prepare this dish ahead of time?
While the dish is best enjoyed fresh, you can prepare the base (excluding the pasta) in advance and store it in the refrigerator. When ready to serve, reheat the base, add the pasta, and cook until al dente for optimal texture.
Can I substitute pecorino cheese with another type of cheese?
If pecorino cheese is unavailable, you can substitute it with Parmesan cheese. While the flavour profile will be slightly different, Parmesan still offers a savoury and nutty taste that complements the dish.
