Linguine al Limone with Pancetta, Roast Tomatoes & Basil

By tulawdog

Ingredients

• 500 g dried linguine pasta
• 6 slices pancetta, chopped
• 12 cherry tomatoes
• 1 garlic clove, chopped finely
• Juice of 3 lemons and zest of 1
• 8 tablespoons extra virgin olive oil (or more depending on your liking)
• 125 g Parmesan cheese, grated (I grated more, to serve)
• Sea salt and freshly ground black pepper
• A bunch of fresh basil leaves, finely chopped

Preparation

Step 1

Cook the linguine in a pot of boiling, salted water for about 12 minutes or until cooked to your liking.

Drain pasta thoroughly, preserving a tinsy bit of water, and return to the saucepan.

Meanwhile, add a lug of olive oil to a frying pan and add garlic. When translucent, add pancetta and cherry tomatoes. Toss at medium heat 2-3 minutes, until tomatoes have softened. Season with pepper.

Whisk lemon juice and zest with the olive oil. Mix in finely grated cheese until mixture becomes thick and creamy. Season with salt and pepper. Add lemon mixture to pasta ensuring every strand is coated. Add pancetta and tomatoes.

Transfer pasta to bowls and finish by topping with chopped basil and more parmesan.