Tagliatelle with Pancetta and Créme Fraiche

When I am pressed for time and need to ensure everyone in the family will be happy with what I have decided to make for dinner, I can always count on this super easy recipe.

What is it?
Tagliatelle or fettuccini pasta, créme fraiche, pancetta, shaved Parmesan or Romano cheese, and a dash of hot-salt. It's super creamy, has just a hint of heat, and is beyond satisfying.

What you need:

  • Olive oil
  • Salt
  • Tagliatelle or fettuccini pasta - Preferably fresh, it's worth it and you can find it at most grocery stores in the refrigerated section.
  • Parmesan or Romano cheese block
  • Créme Fraiche (small 8oz container) - This is usually located with the specialty cheeses at most grocery stores. If your store does not carry créme fraiche, you can also use Mexican cream.
  • Pancetta - This is usually located near specialty meats
  • Hot Salt
  • Optional extras: 1 Egg (yolk only), freshly ground black pepper.

Prep time:

Less than 10 min (remember, a watched pot never boils)


  • Boil lightly salted water with 1/2 teaspoon of olive oil.
  • While the water boils, cook the pancetta at medium heat until it's browned and crispy. Don't burn it!
  • Once the water boils, add pasta and cook to al dente.
  • Drain pasta and return to pot
  • Add the container of créme fraiche, add the pancetta
  • Mix thoroughly to coat all pasta pausing to add hot salt
  • Optional: If you are looking for the richest flavor, add one raw egg yolk just before serving and mix again
  • Top with shaved Parmesan (I use a vegetable peeler to get nice large shavings)
  • Finish with a little bit more hot salt and some freshly ground black pepper.

You and everyone else will love it!

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