Photo: Natalie Boog
- 400g fettuccine
- 150g thinly sliced and coarsely chopped spicy pancetta
- 1 clove finely chopped garlic
- 1/2 cup of pouring cream
- 240g fresh goat's cheese
- ¼ cup chopped chives
- ¼ cup coarsely chopped flat-leaf parsley
- ¼ to 1/2 tsp of dried chilli flakes
- salt flakes
- 125g finely grated grana padano
- 300g wild rocket leaves
Bring a large saucepan of lightly salted water to the boil and cook 400g fettuccine over medium-high heat for 8-10 minutes or until al dente. Drain, reserving 2 tbsp of cooking water.
Meanwhile, cook 150g thinly sliced and coarsely chopped spicy pancetta in 2 tbsp of hot olive oil over high heat for 2-3 minutes or until crisp. Drain.
Place pancetta in a medium bowl and add 1 clove finely chopped garlic, 1/2 cup of pouring cream, 240g fresh goat's cheese, ¼ cup chopped chives, ¼ cup coarsely chopped flat-leaf parsley and ¼ to 1/2 tsp of dried chilli flakes. Season with salt flakes. Add 75g finely grated grana padano and stir well.
Toss hot pasta with cheese mixture and pasta cooking water. Add 300g wild rocket leaves and toss together.
Serve pasta in 4 warm bowls and top with 50g shaved grana padano shared between them.
- Cuisine - Italian
- Course - Lunch