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Fresh Tagliatelle with Girolles, Guanciale & Toasted Hazelnut

Today we’re sharing a recipe by the Head Chef of La Fromagerie as well as an interview over on our Stories page. We asked the lovely Catherine Frawley to stop by their Bloomsbury location to meet with Alessandro Grano and watch as he turns egg and flour into a delicious meal of Tagliatelle.

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Fresh Tagliatelle with Girolles, Guanciale & Toasted Hazelnut

Serves 4 people


For the pasta dough

400 grams 00 Flour

3 to 4 egg yolks

1 egg

Pinch of salt

For the sauce

300 grams girolles, brushed clean

1 shallot, chopped

1 garlic clove, chopped

2 sprigs of thyme

juice from half a lemon

4 tablespoons of olive oil for cooking

1 knob of butter

30 grams grated St Andrea

1 tablespoon chopped parsley

2 tablespoons extra virgin olive oil to finish the sauce

4 sliced of guanciale 


To make the pasta:

  1. Blend all the ingredients in a food processor, blitzing until the mix resembles a crumble. Touch the mixture to gauge the moisture – if it feels dry add another egg yolk, but take care that it does not become too wet. Remove the dough from the mixer and knead it together on a wooden surface until the dough is malleable and elastic. Form the dough into a disc and wrap tightly with cling wrap – allow it to rest in the fridge for at least 20 minutes (or for up to 1 day).

  2. When ready to make the pasta, remove the dough from the fridge and divide it into three parts. Dust the surface and your rolling pin with cornmeal and start to roll the dough until it is the width of your finger, dusting with more cornmeal if needed to prevent it from sticking. Fold the finished dough into thirds and repeat this rolling and folding twice more as this helps improve the elasticity of the dough. Once you have done this, roll the dough gradually thinner to approximately 2.5 mm using a pasta machine, or if rolling by hand, roll until you can see the shadow of your hand from behind the dough when held against the light.

  3. Once the sheet is ready, fold it over upon itself in a roll. Cut off the first 2 cm and discard, and then cut down the roll into strips 7/8 cm wide so that when you unfurl them, you have long ribbons of pasta. Release the tagliatelle and place it on a tray dusted with cornmeal, covered with a towel until you are ready to cook. 

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4. When you are ready to cook the pasta, bring a large pot of salted water to the boil and meanwhile, make the sauce. 

5. Heat a saucepan with the olive oil, add the garlic clove and when it just starts to turn golden add the girolles, leaving them in the pan for a minute without moving them. After a minute or two, stir the girolles and add the shallot and the thyme. Season with salt and stir well, after few minutes adding the lemon juice and the black pepper. Remove the pan from heat and add the knob of butter. Return the pan to the stove top and stir to combine well. Then use a fork to remove the woody part of the thyme add the parsley and set the sauce aside.

6. By now the water should be boiling, so add the pasta and cook for 3 to 4 minutes, until al dente. Drain the pasta, reserving some of the cooking liquid.

7. Add the pasta to the pan with the sauce and also add a small ladle of the cooking water. Add the St. Andrea and the extra virgin olive oil and toss well to combine, adding bit more water if the sauce looks too dry. 

8.Portion the pasta onto plates and serve with a slice of guanciale on top.

Images by Catherine Frawley
Recipe by Alessandro Grano