Wednesday, April 24, 2013

black pepper tagliatelle

This was an easy one: When mixing up the pasta, you just add a copious amount of black pepper. I'm a fan of black pepper, so I was totally on board.

Other than that, it was just about sautéing some parsnips and pancetta. 

OK, so I cured my own pancetta. But not specifically for this dish. It was just in the fridge. Its a benefit of being obsessive.

Boil the pasta, toss with the pancetta and parsnips, and it's all over.

I found this recipe on Cooking Channel's website. It doesn't call for the black pepper in the basic pasta. Weird. I'll tell you a secret: Add 2 tablespoons fresh ground black pepper to the eggs in the pasta part of the recipe. That may be the way it all goes down in the book.

Also, fresh pasta dishes? We have reached the point where I preface posts about them by saying, "This was an easy one." Uh huh. That's right.

Up next: Warm lamb's tongue salad.

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