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Crispy pancetta & black pepper linguine with goat’s cheese

Crispy pancetta & black pepper linguine with goat’s cheese

Crispy pancetta & black pepper linguine with goat’s cheese

SERVES 4

2 tbsp extra-virgin olive oil

4 cloves garlic, thinly sliced

150g rindless flat pancetta, finely chopped

300g fresh black-pepper flavoured linguine or plain linguine 

sea salt and cracked black pepper

200g goat’s cheese in ash, sliced

  • Heat the oil in a large nonstick frying pan over a high heat. Add the garlic and pancetta and cook, stirring occasionally, for 3-4 minutes.
  • While the pancetta mixture is cooking, cook the pasta in a large saucepan of salted boiling water for 3 minutes or until al dente (if using dried, have your cooked pasta ready). 
  • Drain, reserving 125ml of the cooking water. Add the pasta, salt, pepper and reserved cooking water to the pancetta mixture and toss to combine. Divide the pasta among bowls and top with the goat’s cheese and a little extra pepper to serve.  

FRESH OR DRIED? YOU CHOOSE

In the recipe photographs we used fresh pasta varieties, available from selected supermarkets, speciality grocers and delicatessens. If you can’t find fresh flavoured pasta, use plain. Dried pasta also works well – follow the cooking times on the packet. If using dried, read the recipes through first and be sure to have your cooked pasta ready at the right time.

 

 

Read more at DailyMail.co.uk


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