The 5 best tagliatelle recipes: simple, with meat and without meat

Are you a lover of traditional Italian cuisine?

Then you are right here!

We present 5 tagliatelle recipes for meat lovers as well as vegetarian options.

Tagliatelle ala carbonara with zucchini and pancetta

Try this creamy Carbonara-style pasta that contrasts zucchini, cream and pancetta.


  • 150g chopped pancetta (can also be smoked bacon)
  • 4 pieces of coarsely grated zucchini
  • 1 tablespoon of olive oil
  • 1 clove of crushed garlic
  • 200 ml of whipping cream
  • 300g of tagliatelle pasta
  • Grated parmesan cheese
  • Parsley


  • In a pan, fry the chopped pancetta in olive oil until crispy.
  • Then add the grated zucchini and fry for about 5 minutes until the zucchini turns brown.
  • Finally, add the garlic to the mixture and fry for another minute.
  • Next, cook the pasta in salted water in a pot.
  • Keep some of the pasta water in the sauce (approx. 1 ladle) if you want the sauce thinner.
  • Add the cooked tagliatelle to the pan with the pancetta and zucchini.
  • Mix everything over a low heat and add the Parmesan cream.
  • Mix everything and add a ladleful of pasta water.
  • Add salt and pepper to taste and serve the pasta garnished with parsley.
Zucchini pasta

Tagliatelle with chicken and tomatoes

This proven recipe is often served in restaurants. Today you can try it at home and surprise your guests. In addition, it has a low fat content and is a good source of vitamin C.


  • 500g of chicken breast
  • 2 tablespoons of olive oil
  • 1 tablespoon chopped parsley
  • Juice of 1 lemon (can also be a quality lemon)
  • 8 small tomatoes, halved
  • 300g of tagliatelle pasta
  • Salt and pepper


  • Preheat the oven to 200°C, preferably on grill mode.
  • Prepare the chicken by sprinkling it with lemon juice, salt, pepper and chopped parsley.
  • Place the chicken on a small tray or in a baking dish and brush lightly with olive oil.
  • Bake for 6 minutes.
  • Then turn the chicken over, add the halved tomatoes, cut side up, and lightly coat with olive oil.
  • Bake for another 6-8 minutes until the meat is “cooked” and the tomatoes are soft.
  • Meanwhile, cook the tagliatelle in a pot of salted water.
  • After cooking, measure 150 ml of pasta water next to it.
  • Cut the baked chicken into pieces and add to the pasta together with the tomatoes.
  • Pour over the pasta water and sprinkle with lemon juice.
  • Finally, mix everything and you can serve.
Pasta with tomatoes

Tagliatelle with vegetable ragout

This pasta variant is very similar to “Bologna” and, since no meat is included, it is suitable for vegetarians.


  • 2 carrots cut into cubes
  • 2 pieces of celeriac, finely chopped
  • 1 piece finely chopped onion
  • 4 cloves of crushed garlic
  • 1 tablespoon of tomato puree
  • 1 tbsp balsamic vinegar
  • 250g of vegetables cut into cubes (zucchini, peppers, mushrooms)
  • 50g of red lentils
  • Vegetable stock (bouillon cube)
  • 800g of red tomatoes in a can
  • A sprig of basil
  • 250g of tagliatelle pasta
  • Grated Parmesan cheese (to taste)


  • Place the onion, celery and carrot in a large pot and add 2-3 tablespoons of water or stock.
  • Cook over low heat until the vegetables are soft.
  • Add the garlic, tomato puree, and balsamic vinegar and cook over high heat for about 1 minute.
  • Add diced vegetables, lentils, tomatoes and simmer everything for at least 20 minutes.
  • Meanwhile, cook the tagliatelle in a pot of salted water.
  • Season the finished ragout according to your taste.
  • Serve the pasta topped with ragout and sprinkled with Parmesan cheese and fresh basil to taste.
Vegetable ragout in pasta

TIP: Do you fancy a real Bolognese sauce? Get inspired and try one of these recipes for the best Bolognese sauce with Italian roots.

Mushroom tagliatelle with spinach

Another vegetarian creamy pasta is made unique by enriching it with fresh baby spinach and mushrooms.


  • 1 tbsp olive oil
  • A bunch of sliced spring onions
  • 2 cloves of crushed garlic
  • 10 pieces of finely chopped smaller mushrooms (can also be dried)
  • 200g of fresh baby spinach
  • 200 ml of whipping cream
  • Salt and pepper
  • 300g of tagliatelle pasta


  • In a pan, fry the onion and garlic in olive oil for a few minutes or until golden.
  • Add the mushrooms and fry on high heat for 8-10 minutes or until the water evaporates.
  • Add spinach and stir until wilted.
  • Fry everything until most of the water evaporates.
  • Pour the cream into the mixture and simmer for a few minutes until the sauce thickens.
  • Season with salt and pepper to taste.
  • Finally, cook the pasta according to the instructions on the package, then drain and mix with the mushroom-spinach sauce.
Spinach and mushroom tagliatelle

Tagliatelle ala 4 types of cheese

Italian dishes are known for their creaminess and the presence of different types of cheese. Today you can try this Italian pasta with four types of cheese, which is more calorically demanding, but irresistibly tasty!


  • 2 tablespoons of olive oil
  • 1 Tbsp butter
  • 5 cloves of crushed garlic
  • 1 cube of chicken bouillon (can be vegetable)
  • 250 ml whipping cream
  • 100g of cheddar cheese
  • 100g of niva
  • 100g of ermine
  • 100g of Gouda cheese
  • A handful of chopped parsley
  • 300g of tagliatelle pasta
  • 1 cup of cooked pasta water


  • On medium heat, fry the garlic in olive oil with butter for about 1 minute.
  • Next, cook the pasta in a pot.
  • After cooking them, remove a cup of pasta water and dissolve a bouillon cube in it.
  • Pour the water with the dissolved broth into the pan with the fried garlic.
  • Next, add cream, cooked pasta and bring to a boil.
  • Once the mixture begins to boil, immediately add the cheese and cook for about 2 minutes, stirring constantly.
  • Once the cheese has melted, cook for another minute or so until the sauce thickens.
  • Serve with finely chopped parsley or green onion.
Creamy pasta with cheese

Italian cuisine is considered one of the best in the world. It is tagliatelle that is traditionally made in the regions of Emilia-Romagna and Marche.

For your interest: At the headquarters of the Bologna Chamber of Commerce, there is a replica of tagliatelle pasta made of solid gold with an ideal cross-section of 1x6mm.

This pasta is usually prepared fresh and has a rough texture after cooking. Therefore, it is suitable for thicker and creamier sauces.

Also check out the 4 best Italian recipes worth trying!

Milan & Ondra

We are both fans of good food and enjoy cooking. On this website, we want to inspire you with traditional, but also less common recipes. We will be happy if you try our recipes and let us know how you liked them. Bon appetite! :)

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