a book, grey sky & tagliatelle gratin
Servings: 2
ingredients:
for the pasta:
- 150 g tagliatelle
- 10 g butter
- a pinch of salt
for the filling:
- 25 g pecorino (grated)
- 50 g pancetta (roughly chopped)
- 10 g butter
- a pinch of salt
for the bechamel:
- 20 g butter
- 20 g all-purpose flour
- 150 ml milk (1.5%)
- a pinch of salt
- a pinch of nutmeg (freshly grated)
- a pinch of pepper (freshly grated)
on top:
- 25 g pecorino (grated)
- 10 g butter
equipment:
- casserole (about 1.3 l)
how to:
- Fill a pot w/ water & bring it to a boil. Add the tagliatelle & cook for about 7-8 min. Check the cooking time on the package & adjust if necessary. The pasta shall be al dente.
- Start preheating the oven to 200° C w/ fan.
- Grate the pecorino. You'll need 50 g altogether. So grate & divide.
- Chop the pancetta roughly.
- Start frying the pancetta softly in some butter w/ a pinch of salt.
- Drain the pasta & put it back into the pot. Add butter & salt & mix.
- Put the pasta into the pan w/ the pancetta & mix. Add the grated pecorino (1st batch) - mix again.
- Finally put everything in the casserole.
for the bechamel:
- Melt the butter in a pot. Add the flour & whisk vigorously.
- Add the milk & whisk until it's creamy.
- Add some nutmeg & some pepper.
- Pour the bechamel all over the pasta mix in the casserole & mix.
- Distribute the grated pecorino (2nd batch) evenly on top.
- Add some butter in small pieces.
- Put the casserole into the preheated oven for about 20 min.
Notes
Tagliatelle: You may also use fettuccine.
Pecorino: You may also use parmesan.
Pancetta: You may also use Italian bacon or South-Tyrolean bacon.