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Linguine With Garlic Oil and Pancetta

by . Featured in NIGELLA BITES
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Introduction

Three ingredients: one great supper. I admit it's slightly an eccentric way of cooking the pancetta but, on those days when you've been flat out and are exhausted, it does buy you a little slumping-on-the-sofa time. You need to start off with good pancetta in one piece, and with rind, for this. If using ready diced pancetta, then you'd better fry it in a pan rather than roast it in the oven.

I specify garlic-infused oil as the chances are minced garlic would burn in the hot oven, but if you don't have any, it's easy enough to make: just warm a small amount of oil with some minced garlic, let it stand of the heat until cool, and then strain it.

And yes, I do see that I have introduced a fourth ingredient, in the form of parsley, to the action shot here, but you don't need to!

For US cup measures, use the toggle at the top of the ingredients list.

Three ingredients: one great supper. I admit it's slightly an eccentric way of cooking the pancetta but, on those days when you've been flat out and are exhausted, it does buy you a little slumping-on-the-sofa time. You need to start off with good pancetta in one piece, and with rind, for this. If using ready diced pancetta, then you'd better fry it in a pan rather than roast it in the oven.

I specify garlic-infused oil as the chances are minced garlic would burn in the hot oven, but if you don't have any, it's easy enough to make: just warm a small amount of oil with some minced garlic, let it stand of the heat until cool, and then strain it.

And yes, I do see that I have introduced a fourth ingredient, in the form of parsley, to the action shot here, but you don't need to!

For US cup measures, use the toggle at the top of the ingredients list.

Linguine With Garlic Oil and Pancetta
Photo by Francesca Yorke

Ingredients

Serves: 2

Metric Cups
  • 2 tablespoons garlic infused olive oil
  • 250 grams pancetta (in one piece, with rind)
  • 250 grams linguine
  • 2 tablespoons garlic flavored oil
  • 8 ounces pancetta (in one piece, with rind)
  • 8 ounces linguine

Method

  1. Preheat the oven to 240°C/gas mark 8/450ºF.
  2. Fill a large saucepan with water and bring to the boil. While it's heating up, put the garlic olive oil in an ovenproof dish; I use an enamel Le Creuset one, measuring 30 x 20cm / 12 x 8 inches. Remove the rind from the pancetta and put it in the dish (to render down: you want as much bacony juices as possible) then dice the rest of the pancetta and add these cubes to the oil, smooshing them about with your fingers to make sure they're equally, if lightly, coated. When the water's boiling, put the dish of garlic-oiled pancetta in the oven then salt the boiling water and add the linguine; these should need about 10 minutes to cook.
  3. When the pasta's ready, drain it, reserving a scant cupful of the cooking water and take the pancetta dish out of the oven. Tip the drained linguine into the dish and toss well, adding some of the pasta-cooking water, drop by cautious drop, for lubrication as you need it.
  4. And that's it: I like this without parmesan, but a sprinkling of roughly scissored parsley, should you feel inclined, is always a good idea.
  1. Preheat the oven to 240°C/gas mark 8/450ºF.
  2. Fill a large saucepan with water and bring to the boil. While it's heating up, put the garlic olive oil in an ovenproof dish; I use an enamel Le Creuset one, measuring 30 x 20cm / 12 x 8 inches. Remove the rind from the pancetta and put it in the dish (to render down: you want as much bacony juices as possible) then dice the rest of the pancetta and add these cubes to the oil, smooshing them about with your fingers to make sure they're equally, if lightly, coated. When the water's boiling, put the dish of garlic-oiled pancetta in the oven then salt the boiling water and add the linguine; these should need about 10 minutes to cook.
  3. When the pasta's ready, drain it, reserving a scant cupful of the cooking water and take the pancetta dish out of the oven. Tip the drained linguine into the dish and toss well, adding some of the pasta-cooking water, drop by cautious drop, for lubrication as you need it.
  4. And that's it: I like this without parmesan, but a sprinkling of roughly scissored parsley, should you feel inclined, is always a good idea.

Tell us what you think

What 3 Others have said

  • I added a few chopped up leftover prepacked chestnuts that I had at end. Just warmed through with the pancetta.

    Posted by Twoleftfeetdaff on 18th May 2021
  • Just made this, and is spot on! Couldn't resist adding parmasean cheese, quick meal that was full of flavour !

    Posted by Lini1979 on 26th April 2012
  • One of the best quick dishes ever. It is really easy and very yummy. Thank you :)

    Posted by mozqueen on 24th January 2012
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