GOAT'S CHEESE & GARLIC LINGUINE WITH CRISP PANCETTA

Goat's cheese & garlic linguine with crisp pancetta image

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

Provided by Good Food team

Time 35m

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 740 calories, Fat 34 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 2.23 milligram of sodium