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Saturday, June 14, 2008

Linguine with Garlic Oil and Pancetta

Back in my senior year of college, I developed a little bit of a girl crush on Nigella Lawson. I used to watch Nigella Bites and Fashion Week programming religiously on the Style Network. I just loved her ease in the kitchen and her way of describing food. Even if it was something I never thought I would eat, I wanted to try it just because of how she made it sound. I have owned her books Nigella Bites and Forever Summer for quite some time now, and several of the recipes have become staples for a quick weekend dinner. I made this one for my friend Andrew a few months ago and he always asks me to make it when I suggest dinner (although I think I have only made it for him once). I had a very harried day and even though I had another delicious lunch at my new favorite restaurant (review coming later), I was starving tonight and wanted simple, fast and delish. This recipe is from the book Nigella Bites and is listed under the TV Dinners section. It's perfect for a night in with your favorite movie and a blanket - or even a cool summer evening when you are exhausted beyond belief.

Linguine With Garlic Oil and Pancetta
(adapted from Nigella Bites)

8 oz linguine
2 tbsp garlic infused oil (I used grape seed oil, but olive oil is suggested)
8 oz pancetta (I used sliced prosciutto)
about 1/4 c parsley leaves, roughly chopped (optional)

Bring a pot of salted water to a boil and add linguine and cook to al dente and drain. At the same time add oil to a skillet and crisp up prosciutto. Add linguine to prosciutto and combine well. Add parsley and mix again. Serve with freshly shredded Parmesan if desired.

This is seriously such a simple recipe with the most awesome flavors and the parsley adds a nice fresh touch. I have done this with prosciutto, pancetta, and even bacon but never the cubed pancetta suggested in the original recipe. Any way, it is awesome and so fast!!

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