Signature Chicken Tagliatelle with Guanciale
fall in love again (and again!) with our most loved recipesCalories
:
1000 kcalProtein
:
45.4g proteinTotal
:
15 minutesDifficulty
:
MediumFamily
Allergens:
- Melk (inclusief lactose)
- Ei
- Tarwe
- Gluten
- Melk (inclusief lactose)
- Mosterd
- Noten
- Schaaldieren
- Soja
- Vis
- Walnoten
- Weekdieren
- May contain traces of allergens
Mascarpone is considered a fresh cheese, just like cottage cheese, cream cheese and fresh meikaas. If the cheese production doesn't include maturation, then it is classified as a fresh cheese.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
100 g
Chicken mince with Mediterranean herbs
25 g
Mascarpone
(Contains: Melk (inclusief lactose))
5 g
Fresh basil
1 piece
Garlic
1 piece
Romano pepper
20 g
Grana Padano flakes DOP
(Contains: Ei, Melk (inclusief lactose))
½ piece
Onion
100 g
Passata
125 g
Fresh tagliatelle
(Contains: Ei, Tarwe, Gluten May be present: Melk (inclusief lactose), Mosterd, Noten, Schaaldieren, Soja, Vis, Walnoten, Weekdieren)
40 g
Guanciale
Not included in your delivery
¼ tablespoon
Olive oil
¼ piece
Low sodium beef stock cube
to taste
Salt and pepper
Nutrition Values
Energy (kJ)4186 kJ
Calories1000 kcal
Fat51.7 g
Saturated Fat23.5 g
Carbohydrate85 g
Sugar14.3 g
Dietary Fiber9.1 g
Protein45.4 g
Salt3.4 g
Trans Fat0.2 g
Potassium415.3 mg
Calcium25.1 mg
Iron0.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Boil plenty of salted water in a pot or saucepan for the tagliatelle (see Tip).
- Cut the Romano pepper into thin strips.
- Chop the onion and crush or mince the garlic.
- Boil the tagliatelle for 4 - 6 minutes, then reserve some of the pasta water before draining and setting aside.
Tip: you can also use a kettle to save time.
2
- Heat a light drizzle of olive oil in a large deep frying pan over medium-high heat.
- Fry the mince with the guanciale, the garlic and the onion for 4 - 5 minutes, separating the mince as you do so.
- Stir in the Romano pepper and the passata, then crumble in the stock cube (see pantry for amount).
- Cover with the lid and allow to simmer for 5 - 6 minutes.
3
- Roughly chop the basil in the meantime.
- When the sauce is done, take the pan off the heat and then stir in the mascarpone.
- Add the tagliatelle and 1 tbsp per person of the reserved pasta water, then toss well to combine. Add more pasta water as necessary if it seems too dry.
- Season generously with salt and pepper.
4
- Serve the tagliatelle on plates.
- Garnish with the basil and the Grana Padano.
