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a book, grey sky & tagliatelle gratin
Prep Time30 mins
Cook Time20 mins
Servings: 2
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
  • 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.
Tagliatelle: You may also use fettuccine.
Pecorino: You may also use parmesan.
Pancetta: You may also use Italian bacon or South-Tyrolean bacon.