Tagliatelle also known as “Tagliolini” which means to cut, is a long flat ribbon shaped, egg pasta ideal for thicker sauces. This recipe is a little similar to the cream version of the Carbonara. Made with Pancetta and the addition of peas and asparagus makes this creamy pasta delight a complete meal. By cooking the vegetables in the pasta water, you not only save one step, but one less pot too. Enjoy my Creamy Tagliatelle with Pancetta and Vegetables.