Ingredients for 2 persons:

  • 125 gr. of tagliatelle Filotea
  • 60 gr. of Guanciale (Pork cheet) or pancetta(Bacon)
  • 200 ml. of Tomato Pulp
  • 100 gr of pecorino
  • salt
  • chilli pepper
  • 1 tbsp of extra virgin olive oil
  • onion (optional)
Taste egg tagliatelle


In a pan, over low heat, heat up the olive oil with onion, guanciale (or pancetta) and chilli pepper. Gently cook the pancetta until crispy then put tomato conversa and add salt.

Meantime cook Tagliatelle in plently of salted boiling water, drain the pasta and toss it in the pan with sauce and grate a little bit of pecorino.

Season to taste with salt and serve sprinkled with the remaining pecorino.


Buon appetito!

Ringraziamo Dany, foodblogger toscana di autrice della ricetta realizzata con la nostra pasta all’uovo e della foto.