This is a fairly quick three-ingredient, but satisfying, pasta dish that's always a hit with me and my family.
You will need:
- 1kg / 2lb Linguini
- 500g / 1lb Either cured salt pork or pancetta or lardons.
- Garlic olive oil
This serves around 6 people
How To Cook:
If you are using salt pork soak it overnight in cold water, changing the water at least twice to remove as much salt as you can.
Chop the pork of your choosing into pieces around half an inch or so cubed. If you make them too small they'll dissolve in the olive oil.
Add enough garlic flavoured olive oil to just cover the pork in a small ovenproof dish (I use an 8" square cake tin - if it's too big there will be too much oil).
Put the dish into a preheated moderate 350°F / 180C / Gas Mark 4 oven and leave it for 60 minutes, checking every ten minutes until the pork is brown, but not too crispy.
For the linguini, follow the packet instructions and boil in a large pot. Add plenty of salt when the water is boiling, NOT BEFORE it's boiling or it will scorch / mark the pot.
When both the linguini and pork are cooked, serve the pasta in individual bowls, and then spoon over the meat and as much of the garlic oil as you want.
N.B. Like most of my recipes, this is just a starting point for you to adjust to your family's needs and tastes.