Pappardelle, tomato, pancetta from Italian Two Easy: Simple Recipes from the London River Cafe by Rose Gray and Ruth (Ruthie) Rogers

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Gio on January 05, 2016

    My favorite pasta cut combined with my favorite tomato sauce = heaven. I'm just surprised I haven't commented sooner. The first time we made it was 10.11.11 and have cooked it from time to time since. A ton of flavor, salty, spicy, buttery deliciousness all with no garlic! We make 1/2 lb and more or less adjust the other ingredients accordingly. Our only tweaks are using clarified butter every now and then, or half butter & half olive oil; and cooking the sauce 5 minutes longer at each step than the recipe instructs. Highly recommend.

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