I should just admit it now, I’m completely obsessed with pasta. I must eat it about three times a week. It’s just so easy to cook with, you can’t ever seem to go wrong with a pasta dish!
I first tried this dish when my mum cooked it for me on one of the rare occasions that I went to visit. Although I’d love to credit her with the recipe, it’s actually a recipe we got when we went to the Good Food Show (winter).
The Good Food Show is a great little food and cooking exhibition that’s on at the NEC in Birmingham every summer and winter. My family and I go every winter, it’s fantastic! We usually go for two days which means we get plenty of time to look around and see demonstrations. This time when we went in December we got to go and see Lorraine Pascale’s cooking demo and Gino D’Acampo. This recipe is one of the dishes that Gino cooked, and it was delicious!
Gino’s Pancetta Pasta
- 100g cubed pancetta
- half a pack of linguine
- half a red onion, thinly sliced
- tin of good quality chopped tomatoes
- 50ml of white wine
- handful of fresh chopped parsley
To begin, get the linguine on in a big pan full of salted water. Put the red onion in a frying pan on a medium heat with a little oil, until they’ve just softened, then add the pancetta and fry until cooked. When the pancetta is cooked add the white wine. This will help de-glaze the pan and get all of the tasty bits off the bottom of the pan. After adding the wine add the tin of tomatoes, salt and pepper and a little sugar. Cook this until the tomatoes become thicker.
When the tomatoes have thickened add the copped parlsey and pasta. Serve with fresh parmesan and a nice rocket salad 🙂