- In a stockpot, bring water to a boil, season with 1 Tbsp salt/L of water.
- In a separate pan large enough to contain the pasta and sauce, add the Ragù Bianco. Warm the sauce over low heat until melted.
- Drop the Tagliatelle in boiling salted water. Stir to loosen the pasta and ensure that it's separated. Cook for about 2 minutes. If you prefer them more tender, cook another 30-60 seconds.
- Gently strain the pasta into a basket or colander, or remove with a wire skimmer.
- Transfer to pan with the sauce and bring a few more tablespoons pasta water along with it.
- Allow to simmer together for 1 to 2 minutes over medium high heat, gently tipping the pan away from and back toward you, or use a rotating motion to keep your pasta moving. You just want to avoid the pasta sitting in one place and getting stuck to the pan. If the sauce appears tight, add a splash of water to the pan, return to a simmer, then remove from heat.
- Once the pasta appears glazed and well coated, remove from heat, serve and enjoy.
- Parmesan, pecorino or any grated cheese you like
- If you have extra burrata on hand, add small dollops to finished plate and allow to seep into the pasta
- Swirl of good olive oil or butter at the end
- Fresh picked or minced herbs like parsley, tarragon, basil or chive
- Fresh cracked black pepper
- If you prefer this extra garlicky, toast slivers of garlic in oil before Step 2.
Pasta: Semolina Rimacinata, 00 Pasta Flour, Egg, Olive Oil, Salt, Green Garlic
Sauce: Chicken, Pancetta, White Wine, Artichoke, Mushroom, Fennel, Celery, Onion, Thyme, Chicken Brodo, Garlic, Bay Leaf, Parmesan, Tarragon, Chive, Parsley, Nutmeg, Star Anise, Butter, Lemon Vinegar