Linguine with Garlic Oil and Pancetta

Photograph by Francesca Yorke


Ingredients

2 tablespoons garlic-infused olive oil
250g pancetta
250g linguine
Serving Size : Serves 2


Directions

1.Preheat the oven to 240°C/gas mark 8.

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. 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. When the pasta's ready, drain it, reserving a scant cupful of the cooking water and

3.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.

From: nigella.com

Spaghetti alla Carbonara

Cook Time: 10 min
Level: Intermediate
Yield: 1 serving

Ingredients

1 pound spaghetti
2 cups cubed pancetta rind removed
2 teaspoons olive oil
1/4 cup dry white wine or vermouth
4 eggs
1/2 cup freshly grated Parmesan
1/4 cup heavy cream
Freshly ground black pepper
Freshly ground nutmeg

Directions

Put a large pan of water on to boil for the pasta.

In another large pan that will fit the pasta later, cook the pancetta
cubes in the oil until crispy but not crunchy. Pour over the white
wine or vermouth and let it bubble away so that, after a few minutes,
you have a small amount of salty winey syrup left. Take the pan off
the heat.

In a bowl, beat together the eggs, Parmesan, cream, and pepper. Cook
the pasta according to the packet instructions, but since you want it
kept al dente start checking it 2 minutes before end of the
recommended cooking time.

When the pasta is done, remove approximately 1/2 cup of the pasta
water before draining. Put the pan with the bacon cubes back on the
heat and add the drained pasta, tossing well to coat with the syrupy
pancetta. Take the pan off the heat again and add the eggs and cheese
mixture, swiftly tossing everything to mix. Thin with pasta water, if
needed. Grind over some more pepper and grate over the nutmeg to
serve.

Frrom: foodnetwork.com