Goat's cheese & garlic linguine with crisp pancetta
Keep entertaining simple with this fuss-free but flavour-packed recipe
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 30 mins
- 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.
- 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.
740 kcalories, protein 31g, carbohydrate 83g, fat 34 g, saturated fat 13g, fibre 4g, sugar 9g, salt 2.23 g
Recipe from Good Food magazine, October 2009.
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http://www.bbcgoodfood.com/recipes/12987/
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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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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 30 mins
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
740 kcalories, protein 31g, carbohydrate 83g, fat 34 g, saturated fat 13g, fibre 4g, sugar 9g, salt 2.23 g
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27 September 2009
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11 August 2011
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14 November 2012
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