Smashed Tagliatelle with Potatoes, Pancetta, and Chickpeas
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
Boil some water in a kettle or in a pot.
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.
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.
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.
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.
