Prep: 5min | Cooking: 20min
Complexity: 1/5
ingredients:
(serves 2)
1/4 cup pancetta, ca. 60g
1 garlic clove, minced
1/2 cup milk
250g linguine
1/2 cup fresh parsley or rocket, finely chopped
6-8 cherry tomatoes, halved
1/2 cup grated hard yellow cheese
salt, pepper, olive oil
method:
Heat a wide pan where the linguine will fit lengthways, and fry pancetta until crispy. Remove onto a plate lined with paper towels, and set aside.
Fry the garlic in the fats that have remained in the pan until fragrant.
Add 2 cups water, the milk, and 1/2 tsp salt. Once simmering, add the linguine and cook uncovered for the first 5 min, making sure the pasta doesn't stick together. Simmer for the next 5 min covered, then uncover again for the remaining 5 min, mixing constantly. Pasta should be al dente and covered in a creamy sauce. Add the parsley, cheese, and tomatoes, and season with pepper. Return the pancetta to the pan, and mix to combine.
