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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 like this greedily mounded in a bowl and taken up to bed to be eaten, or rather shovelled in, in front of the television.

But that's not obligatory.

Three ingredients: one great supper. I like this greedily mounded in a bowl and taken up to bed to be eaten, or rather shovelled in, in front of the television.

But that's not obligatory.

Linguine With Garlic Oil and Pancetta
Photo by Francesca Yorke

Ingredients

Serves: 2

Metric Cups
  • 2 tablespoons garlic infused olive oil
  • 250 grams pancetta
  • 250 grams linguine
  • 2 tablespoons garlic flavored oil
  • 8 ounces pancetta
  • 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 2 Others have said

  • 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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