Goat's cheese & garlic linguine with crisp pancetta

Goat's cheese & garlic linguine with crisp pancetta

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Cooking time

Prep: 5 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4

Keep entertaining simple with this fuss-free but flavour-packed recipe

Nutrition and extra info

Nutrition info

Nutrition

kcalories
740
protein
31g
carbs
83g
fat
34g
saturates
13g
fibre
4g
sugar
9g
salt
2.23g

Ingredients

  • 1 garlic bulb, broken into cloves, unpeeled
  • 4 tbsp extra-virgin olive oil, plus extra for drizzling
  • 3 onions, finely sliced
  • 2 tbsp fresh thyme leaves
  • 12 slices pancetta
  • 400g linguine
  • 200g firm goat's cheese
  • handful chopped parsley, to serve

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Method

  1. Heat oven to 200C/180C fan/gas 6. Loosely wrap the garlic cloves in some foil with 1 tsp oil. Place in a roasting tin and cook for about 20 mins until soft. Meanwhile, heat 2 tbsp oil and fry the onions until caramelised, about 15 mins, adding the thyme for the final 5 mins.
  2. In a separate pan, dry-fry the pancetta until golden and crisp, then set aside. Cook the pasta. Pop the roasted garlic out of their skins, add to the onions, then stir in the remaining oil. Drain the pasta, then toss through the onions, adding a good splash of cooking water. Crumble over the cheese and lightly stir. Season, then pile onto plates. Scatter with parsley, drizzle with some more oil and top with pancetta slices.

Recipe from Good Food magazine, October 2009

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Comments

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laugh_producer's picture
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Had to use soft goats cheese which made it way to cloying but will try with firm next time. Seems tasty but not sure the effort is worth the end result.

miikopiiko's picture
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This was really tasty! I could only find cubed pancetta, which I mixed in with the linguine at the end rather than placing it on top... and it worked just as well. Great flavours, yum!

jmistovski's picture
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very flavoursome as stated

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