25 mins

Fresh Tagliolini with Cooked Pancetta and Peas


  • 1.5 cups of fresh noodles
  • 6 slices of Levoni Cooked Pancetta
  • 1/2 cup of fresh peas
  • 1 cup of grated Pecorino Romano cheese
  • 2 tablespoons of butter
  • Salt to taste
  • Black pepper to taste


Three layers of steam-cooked pork bellies create a delicate taste of pancetta. Overlapping layers of fat and lean meat create a mild flavor. Thinly sliced and quickly sauté for a delightful texture. Homemade spaghetti are juiced up with green peas and Cooked Pancetta. Top with Pecorino for a truly original take on the typical "cacao cheese and pepper."

Makes 2 Servings

  1. Heat the butter and brown the Levoni Cooked Pancetta cut into thin strips in a pan.
  2. Add fresh peas, salt, ground black pepper and a tablespoon of water, cover and cook for 5 minutes on medium heat.
  3. Meanwhile, cook the noodles in a pot with boiling water for about 4 minutes, drain the pasta still firm to bite directly into the pan and add a ladle of cooking water to stir everything.
  4. Serve the hot noodles with a generous sprinkling of Pecorino Romano.

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