Tucked into the depths of famed Roman institution Roscioli, it’s arguably impossible to control yourself as you peruse the menu. From burrata with anchovies to their famed mortadella, creamy Carbonara and sensational Cacio e Pepe, there’s no holding back when you sit down for a much anticipated meal here. Twirled into an impossibly thin and delicate homemade egg tagliatelle, we’ve tried to recreate the impossibly delicious Lamb Tagliatelle churned from the depths of their kitchen. If nothing more, we hope it inspires you to make a reservation to try the real thing for yourself next time you’re in Rome.
ROSCIOLI LAMB TAGLIATELLE
▢ 1 box Tagliatelle
▢ 4 tbsp Heritage Blend organic olive oil
▢ 1/2 white or yellow onion, minced
▢ 1 carrot, minced
▢ 1 celery stalk, minced
▢ 1 clove garlic, minced
▢ 1 lb ground lamb
▢ 1 tsp fresh thyme
▢ 1/4 tsp ground cinnamon
▢ 1/4 tsp ground nutmeg
▢ fresh black pepper
▢ 1/2 cup dry white wine
▢ 1/4 cup fresh mint, julienned to serve
▢ Pecorino Romano to serve
- Bring a large skillet over medium heat. Add the olive oil, and sofritto (finely minced onion, carrot and celery), and sauté until softened, roughly 3 minutes.
- Add the lamb and brown the meat, breaking it up with a wooden spoon to a fine crumbly texture. Season the lamb with salt, pepper, cinnamon and thyme while it sautés. After the meat has browned, add the garlic and sauté for another 30 seconds.
- Deglaze the pan with white wine and lower the heat to a low simmer. Partially cover and cook for roughly 30 minutes.
- Bring a large pot of water to a boil and salt generously. Cook the Tagliatelle until just al dente, roughly 10 minutes. You’ll finish cooking the pasta in the sauce.
- Reserve ½ cup of pasta water and drain the tagliatelle.
- Add the Tagliatelle to the lamb sauce with a splash of pasta water and mint, turning up the heat to medium-high. As the pasta absorbs the liquid, add more pasta water, until the noodles reach your desired texture.
- Serve with freshly grated Pecorino Romano.