Houghwood Golf Fairways Restaurant, Billinge - Gary Merrill - Linguine with Rocket and Pancetta

Houghwood Golf Fairways Restaurant Billinge chef Gary Merrill shows us his Linguine with Rocket, Pancetta and Goats Cheese recipe.

Linguine with Rocket, Pancetta and Goats Cheese

INGREDIENTS for 4300g Dried Linguine or Spaghetti125g Diced Pancetta1 Garlic Clove, roughly chopped1 - 2 Tablespoons Olive Oil 150g Goats Cheese70g Wild Rocket2 Shallots, finely chopped2 Tablespoons Cr�me FraicheSalt & Black PepperSmall Bunch of Flat LeafParsley, chopped

METHOD:1. Cook the Linguine in a large pan of boiling salted water for about 10 - 12 minutes depending on how you like it.

2. While the pasta is cooking, heat 1 tablespoon of olive oil in a non-stick frying pan and add the diced pancetta.

3. Fry for a few minutes over a medium heat until golden brown, add the shallots and garlic, cook for a further couple of minutes. Add the rocket and stir in until wilted, about a minute, turn off heat.

4. Drain the Linguine, add a splash of olive oil and mix with the rocket, pancetta and cr�me fraiche, season with salt and ground black pepper.

5. Spoon into hot pasta bowls, crumble over the goats cheese and parsley, then serve