For a bit of extra flavour I added some grilled pancetta slices to the top of each bowl, which really enhanced the dish and gave it a nice crunch. Woodalls Charcuterie recently sent me some of their cured meats to try including the pancetta used here. The multi award winning Woodalls range currently includes 3 air dried hams, a cumberland salami (which is awesome on pizza) as well as this delicately smoked pancetta. Pork bellies are hand salted by master curer Colin Woodall and then allowed to rest for 7 days. They are then hung for a couple of days before being smoked. The product is air dried for a further 5 weeks and unlike many pancetta's on the market can be eaten straight from the pack. I was really impressed by the quality of the products and I will definitely be seeking them out in the future.
We're off to Disneyland Paris for a few days so it will be a little quiet around here until next week! I hope everyone is having a lovely half term.
CREAMY COURGETTE AND PANCETTA PASTA
A quick and creamy courgette and pancetta pasta recipe
- 3 Courgettes, grated
- 2 Garlic Cloves, chopped
- 2 TBSP Olive Oil
- 200g Creme Fraiche
- 75g Parmesan, grated
- Zest of 1/2 Lemon
- 350g Spaghetti
- 8 slices Pancetta
Step 1: Bring a pan of water to the boil and cook spaghetti according to instructions. Reserve a cup of pasta water for later.Step 2: Lay the pancetta slices in a baking sheet and grill for about 4-5 minutes until crispy. Set aside.Step 3: In a large frying pan heat the oil then fry the courgettes and garlic, astir through the creme fraiche, parmesan and lemon zest.Step 4: Toss the drained spaghetti through along with the reserved pasta water. Spoon into bowls and top with the grilled pancetta slices.