Meals and Courses

Linguine with Chicory, Pancetta and Mascarpone

cook 20 mins
Tags: Quick eats
  • 1 tablespoon olive oil
  • 50 g (2 oz) cubed pancetta
  • 1 small onion, sliced
  • 1 garlic clove, sliced
  • 2 red chicory, trimmed and thinly sliced
  • 50 ml (2 fl oz) dry white wine
  • 50 ml (2 fl oz) hot chicken stock
  • 200 g (7 oz) linguine
  • 25 g (1 oz) mascarpone cheese
  • 15 g (1/2 oz) Parmesan cheese, grated, plus extra to serve
  • salt and pepper
  • Heat the oil in a frying pan, add the pancetta and cook until it begins to colour. Add the onion and cook for 5 minutes or until it begins to soften and turn golden.
  • Add the garlic and cook for 30 seconds, then stir in the chicory. Cook for a few minutes until it wilts, then pour over the wine. Cook until reduced by half, then pour over the stock and simmer for 7 minutes.
  • Meanwhile, cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente. Drain, reserving a little of the cooking water and return to the pan.
  • Stir the mascarpone and Parmesan into the sauce, season well and toss through the pasta, adding a little cooking water to loosen if needed. Spoon on to serving plates and serve scattered with extra Parmesan.
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