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  • kcsimos

creamy pancetta linguine

Prep: 5min | Cooking: 20min

Complexity: 1/5


(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


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.

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