Tagliatelle with Bacon and Spring Onions

At the end of our morning writing sessions, Richard and I usually repaired to the kitchen for an impromptu lunch of whatever combination of food his fridge provided. On one occasion this turned out to be streaky bacon (Mr Cutting, his local butcher's finest unsmoked), a bunch of spring onions, fresh supermarket tagliatelle, extra virgin olive oil and Reggiano Parmesan cheese. It tasted awfully good, even with shop-bought pasta, but it would have been even better with the real thing and I put it on the restaurant menu that evening.


  • 8 spring onions
  • 8 streaky bacon rashers
  • 55g/2 oz Reggiano Parmesan cheese
  • 500g/1 lb 2 oz fresh tagliatelle
  • salt and pepper


  • large saucepan for the pasta grater
  • grill tray and rack colander


Mise en Place

Put 2.25 litres/4 pt of salted water to heat • Preheat the grill to high • Clean the spring onions, removing roots and outer skin • Cut the rind off the bacon • Grate the Parmesan.


Grill the bacon until crisp, set aside but keep the grill on and grill the spring onions until lightly charred, turning once. When the bacon is cool enough to handle, cut each rasher into 6 pieces. Mix the bacon pieces and spring onions. Keep warm.

Cook the pasta in rapidly boiling water until just al dente (about 4 minutes).

Drain the pasta in a colander and return it to the pan. Pour in a little olive oil, stirring and tossing. Return to a low heat on the hob, add the bacon and spring onions and mix. Heat through for 1 minute.


Serve in hot bowls, with the Parmesan cheese added to taste at the table. Grind some black pepper over each helping (it will not need salt).