Goat’s cheese & garlic linguine with crisp pancetta

Contains pork – recipe is for non-Muslims only
Keep entertaining simple with this fuss-free but flavour-packed recipe

  • Prep:5 mins
    Cook:30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 740
  • fat 34g
  • saturates 13g
  • carbs 83g
  • sugars 9g
  • fibre 4g
  • protein 31g
  • salt 2.23g


  • 1 garlic bulb, broken into cloves, unpeeled
  • 4 tbsp extra-virgin olive oil, plus extra for drizzling
  • 3 onions, finely sliced
  • 2 tbsp fresh thyme leaves
  • 12 slices pancetta
  • 400g linguine
  • 200g firm goat's cheese
  • handful chopped parsley, to serve


  1. Heat oven to 200C/180C fan/gas 6. Loosely wrap the garlic cloves in some foil with 1 tsp oil. Place in a roasting tin and cook for about 20 mins until soft. Meanwhile, heat 2 tbsp oil and fry the onions until caramelised, about 15 mins, adding the thyme for the final 5 mins.

  2. In a separate pan, dry-fry the pancetta until golden and crisp, then set aside. Cook the pasta. Pop the roasted garlic out of their skins, add to the onions, then stir in the remaining oil. Drain the pasta, then toss through the onions, adding a good splash of cooking water. Crumble over the cheese and lightly stir. Season, then pile onto plates. Scatter with parsley, drizzle with some more oil and top with pancetta slices.

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