Goat's cheese & garlic linguine with crisp pancetta

30-60 minutes 4 servings 800 kcal or less dinner party recipes easy recipes extra-virgin olive oil friday night food garlic goat's cheese linguine linguini mains onion onions pancetta parsley pasta recipes relaxed recipes spaghetti thyme leaf thyme leaves

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Ingredients

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

Method

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.

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.