Tagliatelle with zucchini, bacon, and saffron

Name: Tagliatelle with zucchini, bacon, and saffron - Ofelia K.
Ingredients: 2 eggs; 6 tablespoons of flour with a peak; salt; water; 1 zucchini (dark green squash); 150; 200 g of bacon; 1 onion; 2 cloves of garlic; 50 g of butter; olive oil; pepper; saffron; 100 g of parmesan; 50 ml of liquid cream 32%

Pasta/Pizza - Tagliatelle with zucchini, bacon, and saffron by Ofelia K. - Recipia

Tagliatelle with zucchini, bacon, and saffron – A gourmet recipe at home Preparation time: 30 minutes Cooking time: 20 minutes Total time: 50 minutes Servings: 2 I invite you to embark on an unforgettable culinary journey by preparing tagliatelle with zucchini, bacon, and saffron. This recipe combines the delicacy of fresh pasta with the rich flavors of the ingredients, offering you a refined dish, perfect for a special dinner or simply to indulge yourself after a long day. A brief story about tagliatelle Tagliatelle, a type of long, flat pasta, has its origins in ancient culinary traditions, being a symbol of Italian dining. Each region has developed its unique version, but the simple and fresh ingredients remain the foundation of this dish. When made at home, tagliatelle becomes an authentic culinary experience, allowing you to enjoy every step of the process. Ingredients - 2 large eggs - 6 tablespoons of flour (preferably type 00) - Salt, to taste - Warm water, if needed - 1 dark green zucchini - 150-200 g of bacon (about 4-5 slices) - 1 medium onion - 2 cloves of garlic - 50 g of butter - Olive oil, to taste - Pepper, to taste - 3 saffron threads - 100 g of grated Parmesan - 50 ml of liquid cream (32%) Step by step for perfect tagliatelle 1. Preparing the tagliatelle dough: In a bowl, add the 2 eggs, flour, and a pinch of salt. Mix with a fork until the ingredients start to combine. If the dough is too stiff and doesn’t come together, add a little warm water, one tablespoon at a time, until you achieve a smooth dough ball. Knead the dough for 5-7 minutes until it becomes elastic and smooth. Once you have the desired consistency, let it rest for 5-10 minutes. 2. Rolling out the dough: Sprinkle a little flour on the work surface and roll out the dough with a rolling pin or using a pasta machine. If using the machine, pass the dough through the rollers several times, sprinkling flour between each pass, until you achieve an even thickness of about 1-2 mm. 3. Cutting the tagliatelle: After rolling out the dough, gently roll it up and cut it into strips 5-10 mm wide. Unroll the strips and place them on a drying rack or a clean towel to prevent sticking. 4. Preparing the sauce: In a large skillet, add olive oil and butter over medium heat. When the butter has melted, add the finely chopped onion and crushed garlic. Sauté until translucent and fragrant. Meanwhile, wash the zucchini and cut it into small cubes. Add the zucchini to the skillet, season with salt and pepper, and let it soften for a few minutes. 5. Adding saffron and cream: Add the saffron threads to the skillet along with the liquid cream. Let the sauce simmer on low heat for 5 minutes, stirring occasionally, until the zucchini is fully cooked. After that, transfer the sauce to a blender and blend until you achieve a smooth texture. 6. Cooking the pasta: Bring water to a boil in a large pot, add salt and a little oil. When the water begins to boil, add the tagliatelle and cook for 3-4 minutes or until al dente. Check the pasta and when it’s ready, drain and rinse gently with cold water to stop the cooking. 7. Cooking the bacon: In a separate skillet, add a little olive oil and the diced bacon. Cook until crispy, then remove it to a paper towel to absorb excess fat. 8. Assembling the dish: In the same skillet with the bacon, add the cooked tagliatelle and the zucchini sauce. Mix everything well, adding a little of the pasta cooking water to thin the sauce, if necessary. Finally, add the grated Parmesan and mix again. 9. Serving: Arrange the tagliatelle on plates, forming nests. Add the crispy bacon on top and sprinkle a bit more Parmesan if desired. Serve the dish warm, alongside a glass of dry white wine or a fresh salad for a contrast of flavors. Useful tips for a perfect result - Ensure that the flour is of high quality for the best results. Type 00 flour is ideal for pasta. - If you don’t have a pasta machine, don’t worry! You can use a rolling pin and a knife to achieve the desired strips. - Tagliatelle pairs excellently with various sauces, so feel free to experiment with other ingredient combinations. For example, you can add mushrooms or cherry tomatoes for a fresh touch. - This dish has approximately 600 calories per serving, but it is a nutritious choice due to its fresh ingredients and the proteins from eggs and bacon. Frequently asked questions 1. Can I replace the bacon with a vegetarian ingredient? Yes! You can use tofu or mushrooms for a delicious vegetarian dish. 2. How can I store leftover pasta? Keep the pasta in the refrigerator in an airtight container for 2-3 days. Reheat in a skillet with a little oil. 3. What other recipes can I try with tagliatelle? Tagliatelle pairs perfectly with tomato-based sauces, creamy mushroom sauces, or even with a fresh pesto. I hope this recipe for tagliatelle with zucchini, bacon, and saffron brings you joy and satisfaction in the kitchen. Enjoy your meal!

Tagliatelle with zucchini, bacon, and saffron

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