Tagliatelle with Sculpit

Tagliatelle with Sculpit

Tagliatelle is a type of pasta used in traditional Italian cuisine. The strands of tagliatelle are nearly identical to fettuccine, and are made fresh right before it is used for cooking. The most common sauce that accompanies tagliatelle pasta made with meats, though a simple tomato sauce will suffice. For this tagliatelle recipe, we will be using sculpit, an herb that is indigenous to Europe, normally used in for a variety of dishes since it pairs well with garlic.



500 grams tagliatelle paste
400 grams fresh sculpit
extra virgin olive oil as needed
5 ripe tomatoes
200 grams ground beef
4 slices of pancetta
4 cloves garlic, crushed
Salt as needed
Pepper as needed


In a pan or skillet, heat the olive oil and fry the garlic for 1-2 minutes. Add the ground beef together with the pancetta until they turn into a deep golden brown hue. Season with a dash of salt and pepper and then add the sculpit and the ripe tomatoes then cook for an additional 5 minutes or until the sculpit begins to wilt. Set the sauce aside.
In a large pot, bring water to a boil and add salt. Cook the tagliatelle until firm. Drain the water and serve the pasta with the sauce.