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£3.50/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Cook the pasta in a large pan of boiling, lightly salted water according to pack instructions. Drain and return to the pan, reserving a large ladleful of cooking water.
Meanwhile, cook the pine nuts and pancetta together in a small pan over a medium heat for 5 minutes, until golden.
Warm the ricotta, milk and cheese in a small saucepan. Add about 50ml pasta water, stirring until smooth and creamy.
Stir the sauce into the drained pasta with the pine nuts, pancetta (leave the fat in the pan for lots of flavour) and chives. Divide between 4 pasta bowls and top with a little more parmesan and some freshly ground black pepper.
Typical values per serving when made using specific products in recipe
Energy | 2,685kJ/ 643kcals |
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Fat | 36g |
Saturated Fat | 13g |
Carbohydrates | 55g |
Sugars | 5.9g |
Fibre | 2.2g |
Protein | 24g |
Salt | 1.3g |
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