Pancetta and balsamic vinegar sauce

Pancetta and balsamic vinegar sauce


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About this recipe: Pasta and noodle dishes are all-time favourites, and a filling and nourishing meal can be put together in the time it takes for the pasta to cook – ideal for meals in a hurry. Try this simple sauce tossed with rocket and linguine for a quick meal.

Jan Cutler

Serves: 4 

  • 350g linguine
  • 1 tbsp olive oil
  • 125g pancetta strips or cubes, or bacon lardons
  • 1 tbsp balsamic vinegar
  • 125g rocket

Prep:5min  ›  Cook:8min  ›  Ready in:13min 

  1. Cook 350g linguine in a pan of salted boiling water for 6 minutes, or according to the pack instructions, until tender with a bite at the centre. Drain, reserving 100ml (half a teacup) of the cooking liquid.
  2. Meanwhile, heat 1 tbsp olive oil in a large frying pan and cook 125g pancetta strips or cubes, or bacon lardons, until crispy. Add 1 tbsp balsamic vinegar and stir vigorously to deglaze the pan.
  3. Toss the pasta with the bacon mixture, the reserved cooking liquid and 125g rocket. Season with plenty of ground black pepper.

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