Adding some colour to the mix!
A friend of mine gave me a 250g packet of this beautiful linguine mare, which probably translates to something that clues in to its colour, or not. The point is, it’s just gorgeous! And most importantly does not lose its colour when cooked.
So what better dish to cook on this lazy Sunday night than a faithful standby of pasta and pancetta?
In this instance I used speck, let’s say a slab of speck since I didn’t get a chance to check the weight before greedily slicing and dicing into generous matchstick pieces. Fry speck/pancetta in its own fat until crispy (I chuck it all into a cold pan and heat it up while pasta cooks.) Add 3-4 garlic cloves and as many chillies as you’d like, finely diced. Do this right at the end since it won’t take long for the garlic to fry off. I sometimes put the garlic in then turn off the heat and it’s often enough to cook it just right.
Toss everything together with 2-3 tablespoons of cooking liquid from the pasta, top with lots of cheese, pepper and some extra virgin olive oil and enjoy!
Embellish as you see fit. This time I added broad beans, but have also done it with baby spinach or parsley or rocket stirred in at the end as well. Bon appetit!
30-minute wonder. Rachel Ray eat your heart out!
glutton dressed as lamb 