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300g essential Waitrose Linguine
154g pack Cooks’ Ingredients Beechwood Smoked Diced Pancetta
2 cloves garlic, crushed
170ml tub double cream
25g pack flat leaf parsley, leaves only, roughly chopped
1. Bring a large pan of salted water to the boil. Add the pasta and cook for 10 minutes.
2. Meanwhile, warm a large non-stick frying pan over a medium heat. Dry-fry the pancetta for 5 minutes, stirring often, until golden. Add the garlic and cook for a further 30-60 seconds until soft but not coloured. Stir in the cream.
3. Using tongs, add the cooked pasta to the frying pan together with some of the cooking water. Add the parsley, season to taste and mix well, adding more pasta cooking water to give a creamy consistency. Try served with freshly grated Parmigiano Reggiano and dressed salad leaves.
Typical values per serving: