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BelGioioso Cheese, Inc

Tagliatelle with
Artigiano® Aged Balsamic
and Cipolline Onion

  • Home
  • Our Family of Cheeses
    • American Grana®
    • Artigiano®
    • Asiago
    • Asiago Fresco™
    • Auribella®
    • Burrata
    • CreamyGorg®
    • Crescenza-Stracchino™
    • Crumbly Gorgonzola
    • Extra Aged American Grana®
    • Fontina
    • Fresh Mozzarella
    • Fresh Mozzarella, Prosciutto and Basil Roll
    • Gorgonzola with Cow and Sheep's Milk
    • Smoked Fresh Mozzarella
    • Unwrap & Roll­®
    • Italico™
    • Kasseri
    • Mascarpone
    • Parmesan
    • Pepato
    • Peperoncino®
    • Provolone
    • Provolone Extra
    • Ricotta con Latte®
    • Ricotta Salata
    • Romano
    • Snacking Cheeses
    • Specialty Blends
    • Stracciatella
    • Marinated Fresh Mozzarella
  • Foodservice
  • Recipes
  • Cheese Claims and Handling Tips
  • Nine Secrets of BelGioioso
  • Cheese Awards
  • Compliments and Complaints
  • Employment Opportunities
  • Product Locator
  • Privacy Policy

Tagliatelle pasta

Artigiano cheese

 
 
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Ingredients

1/4 cup pancetta, cut into small cubes
5 Tbsp. olive oil, divided
2 Tbsp. fresh shallot, minced
1 cup fresh asparagus tips, chopped
1 cup fresh grape and cherry tomatoes, halved
1 tsp. fresh thyme leaves
8 oz. fresh tagliatelle pasta
1 Tbsp. fresh Italian parsley
1 cup La Bottega di BelGioioso Artigiano® Aged Balsamic & Cipolline Onion cheese, crumbled

Directions

Prepare water for pasta by heating until boiling, add salt, turn burner off and cover pot to keep warm.

In a small fry pan, heat pancetta cubes until brown, drain on paper towel. In a large skillet, heat 3 tablespoons oil over medium heat, sauté shallots, asparagus and tomatoes until heated. Add fresh thyme leaves until combined, remove from heat and set aside.

Reheat the pasta water and cook the fresh pasta for about 1 minute. Pull pasta from the hot water and place into the large skillet of vegetables. Return pan to heat and add the remaining oil, cooked pancetta and parsley, toss to combine ingredients. Transfer warm pasta to serving bowl and top with Artigiano Aged Balsamic & Cipolline Onion cheese crumbles, serve immediately.

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