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Goat's cheese & garlic linguine with crisp pancetta

Goat's cheese & garlic linguine with crisp pancetta

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Rating: 4 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition:
NutrientUnit
kcal740
fat34g
saturates13g
carbs83g
sugars9g
fibre4g
protein31g
salt2.23g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, October 2009

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Overall rating

Rating: 4 out of 5.4 ratings

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