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    Tagliatelle with pancetta, gambas and pumpkin


Tagliatelle with pancetta, gambas and pumpkin

Danielle's recipe

We've got fans! On Instagram our fans share gorgeous dishes. And even better, they share it with us. Like this pasta Danielle Stuijvenberg shared. 

Ingredients for 2 persons: 
250 gr jumbo shrimps
100 gr pancetta (Brandt & Levie)
100 gr spelt flour
1 egg
4 cloves of garlic
Salt and pepper
Olive Oil Every Day
Rosemary olive oil
200 gr chestnut mushrooms
200 gr bottle gourd
50 gr parmesan cheese (grated)
Handful of parsley


First we've got some preparing to do. Marinate the gambas with a considerable amount of Olive Oil Every Day and garlic (with garlic press), pepper and salt. Put this away. 

Make the pasta by mixing flower and egg until it forms a firm substance. Place in the fridge in clingfilm for half an hour. 

Cut the pumpkin into cubes and the chestnut mushrooms and pancetta in strips. Bake the pancetta and let the kitchen towel absorb the excess fat. Sprinkle the pumpkin and mushrooms with Al Rosmarino olive oil, pepper and salt and grill the vegetables. Grill the marinated gambas shortly.

Put a pan with water and a sprinkle of olive oil on the heat, and let it cook while covered. Make tagliatelle pasta with a pasta machine. Cook the pasta al dente in one minute.

Once the pasta is ready, you can start plating with pancetta, vegetables, gambas and top it off with parmesan cheese and basil.

Thanks Danielle! We love it!  

Written by - Lonneke Mulder

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