Name: Goat's cheese & garlic linguine with crisp pancetta
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Cuisine: Mediterranean
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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Goat's cheese & garlic linguine with crisp pancetta

Goat's cheese & garlic linguine with crisp pancetta

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 30 mins

A star rating of 4.4 out of 5.5 ratingsRate

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal740
fat34g
saturates13g
carbs83g
sugars9g
fibre4g
protein31g
salt2.23g

Method

step 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.
step 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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A star rating of 4.4 out of 5.5 ratings

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