Stressors affecting sustainable food production include the increasing global population, water scarcity for agriculture, rising temperatures due to climate change [1]. Environmentally friendly food production help mitigate the consequences of climate change [2]. An alternative source of protein can be found in the consumption of insects. Studies indicate that insect farming has a carbon footprint 30 times lower than that generated by traditional livestock farms used for food sector [3]. This work proposes reducing environmental impact with alternative foods, such as the use of cricket flour (Acheta domesticus) to produce tagliatelle pasta. A fortified flour was used with a composition of 95% wheat flour and 5% cricket powder. The laboratory-made prototype pasta approves sensory evaluation tests under the following conditions: 3.33% cricket flour, 63.33% wheat flour, 22.67% egg, and 10.67% water. Result shows meat has a 6.6 times greater impact than fortified flour. However, if we compare the two flours, fortified flour has a 30% greater environmental impact than wheat flour.