Waitrose and Partners
Creamy fettuccine with ricotta, pine nuts & crispy pancetta

Creamy fettuccine with ricotta, pine nuts & crispy pancetta

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

Ingredients

  • 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

Method

  1. 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.

  2. Meanwhile, cook the pine nuts and pancetta together in a small pan over a medium heat for 5 minutes, until golden.

  3. Warm the ricotta, milk and cheese in a small saucepan. Add about 50ml pasta water, stirring until smooth and creamy.

  4. 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,685kJ/ 643kcals

Fat

36g

Saturated Fat

13g

Carbohydrates

55g

Sugars

5.9g

Fibre

2.2g

Protein

24g

Salt

1.3g

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