Tagliatelle with Pancetta and Quark

This dish is one of my favourite choice if I need to make quickly a square meal before a night out. I buy my quark from the polish shop. It’s a bit less moist than you can buy from the supermarket. You can find it under twaróg.

Tagliatelle with Pancetta and Quark


  • 2tbsp Olive Oil
  • Tagliatelle pasta
  • 3 Shallots
  • 1 Clove of Garlic
  • 100gramm Pancetta
  • 150g Quark (twaróg)
  • 4tbsp big dolop of Creme Fraiche
  • Fresh Chives
  • Coarsely grounded Black Pepper
  • Preparation time: 10 minute
  • Cooking time: 15 minute
  • Serves: 2 person

You can use any other pasta, but I prefer it with Tagliatelle.

Firstly, boil the water for the pasta. If you’re using fresh pasta, it can be the last in the order as fresh pasta only needs 3-4 minute.

Chop up the pancetta and start frying them in olive oil on low heat. You can use diced pancetta out of the box. When the pancettas started to get release some juice add the finely chopped shallots and the sliced garlic. Keep stiring it, we don’t want to burn it. When the shallots starting to soften, take it off the heat, but keep it warm.

In a bowl mix the quark with the creme fraiche with a fork. Add some fresh chopped chives and grounded black pepper.

When the pasta is ready, serve it immediately and top it with the quark mixture and the warm pancetta and shallots. Enjoy!

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