`

Pancetta, Goat Cheese & Herb Loaded Spaghetti

February 11 2021
« SCROLL PHOTOS LEFT TO RIGHT »

This weeks new recipe is this super simple and speedy “date night” pancetta, goat cheese, and herb loaded spaghetti. Perfect for Valentine's this weekend, or anytime really.

I recommend having all of your ingredients chopped and prepped ready to cook as this pasta dish comes together very quickly. The time it takes the pasta to cook is all you need to prepare the sauce, roughly 8-10 minutes. The perfect “fast food”.

If you're not a fan of pancetta or bacon or are looking for a vegetarian option use some finely chopped mushrooms (200g roughly chopped), along with 1 tsp of smokey paprika. Make sure to cook the mushrooms thoroughly until browned and crispy. This will help replicate a similar flavour and texture.

Enjoy the recipe and please let me know if you have any questions.

 

 


 

Pancetta, Goat Cheese & Herb Loaded Spaghetti  |  Gather & Feast

Pancetta, Goat Cheese & Herb Loaded Spaghetti  |  Gather & Feast

 

G&F is a reader-supported publication, free from paywalls and embedded ads.
Your support is SO greatly appreciated and helps fund the development of new recipes that I hope will make their way onto your kitchen table. x
 

Ingredients

15 minutes
2
  • 250g spaghetti
  • Extra virgin olive oil
  • Pinch chili flakes, to your taste
  • 150g pancetta or bacon, roughly diced
  • 2 cloves fresh garlic, crushed or finely grated
  • Large handful of fresh basil, finely chopped
  • Large handful of fresh parsley, finely chopped
  • Large handful of fresh chives, finely chopped
  • Zest of 1 large lemon + a squeeze of the juice
  • 75g marinated goats cheese
  • Freshly cracked black pepper

Method

  1. Cook the spaghetti in a large pot of salted water one minute under the directed packet time.
  2. While the spaghetti is cooking place a large saucepan on medium heat.
  3. Add a generous drizzle of olive oil, add chili flakes to your taste, and the pancetta.
  4. Cook until the pancetta is golden brown.
  5. Turn down the heat and add the garlic, then sauté for 30-60 seconds on low heat.
  6. Add the fresh herbs, lemon zest, and goats cheese.
  7. Reserve some of the pasta water and set aside.
  8. Once cooked, drain the spaghetti and add directly to the sauce.
  9. Toss together to combine and add some reserved pasta water to loosen the sauce a little.
  10. Taste for salt and add if needed. I find it doesn't usually need any due to the saltiness in the pancetta, goat cheese, and the added pasta water.
  11. Serve topped with freshly cracked black pepper. Enjoy!

Also on Gather & Feast

Spaghetti with Broccoli, Pork & Fennel

July 29 2020
A flavour-packed simple pasta that's super quick to throw together.
Read more

Roasted Tomato, Basil & Feta Spaghetti

September 15 2014
Light, fresh, and flavour-packed, this spaghetti is a family fav.
Read more

Coconut Chia Pudding with Maple

November 5 2015
I LOVE coconut chia pudding, it's creaminess, it’s texture.
Read more

Hi there!

I’m Ashley, welcome to Gather & Feast. Here you'll discover wholesome, and nutritious recipes, baked treats, and delicious desserts. x

Read more

 


Gathered: Newsletter

Get my free, twice-monthly newsletter for all the recipes to make, desserts to bake, videos, fun finds, and more!


 

SALADS eBook

Elevate your salad game with these flavour-packed recipes to cook for yourself and others.

Read more