Creamy fettuccine with ricotta, pine nuts & crispy pancetta

Name: Creamy fettuccine with ricotta, pine nuts & crispy pancetta
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 4
Ingredients: 300 g fettuccine or linguine; 4 tbsp pine nuts; 77 g Cooks' Ingredients Diced Smoked Pancetta; 250 g ricotta; 100 ml whole milk; 20 g Parmigiano Reggiano, finely grated, plus extra to serve; 20 g pack chives, snipped

Mouthwatering, midweek pasta ready in under 20 minutes – made extra creamy and rich with ricotta with pancetta and pine nuts for texture.

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Serves4
CourseMain meal
Prepare5 mins
Cook12 mins
Total time17 mins

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300g fettuccine or linguine
4 tbsp pine nuts
2 x 77g Cooks' Ingredients Diced Smoked Pancetta
250g ricotta
100ml whole milk
20g Parmigiano Reggiano, finely grated, plus extra to serve
½ x 20g pack chives, snipped

Cook the pasta in a large pan of boiling, lightly salted water according to pack instructions. Drain and return to the pan, reserving a large ladleful of cooking water.
Meanwhile, cook the pine nuts and pancetta together in a small pan over a medium heat for 5 minutes, until golden.
Warm the ricotta, milk and cheese in a small saucepan. Add about 50ml pasta water, stirring until smooth and creamy.
Stir the sauce into the drained pasta with the pine nuts, pancetta (leave the fat in the pan for lots of flavour) and chives. Divide between 4 pasta bowls and top with a little more parmesan and some freshly ground black pepper.

Typical values per serving when made using specific products in recipe