Fettuccine with tomatoes, pancetta and goat cheese
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Fettuccine with tomatoes, pancetta and goat cheese

Portions: 4 Portions
Type of dish: Main Dishes
Preparation: 10 min
Total: 30 min
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Ingredients:

1 package (500 g) fettuccine egg noodles

1/4 lb (115 g) pancetta, sliced

2 tbsp (30 mL) olive oil

1 tbsp (15 mL) butter

1 onion, finely chopped

2 cloves of garlic, chopped

2 cups (500 mL) cherry tomatoes, halved

1 tbsp (15 mL) Dried tomatoes & Basil blend

2 green onions, finely chopped

1/2 cup (125 mL) pasta cooking water or chicken broth

4 oz (120 g) soft goat cheese, plain

Fresh chives, chopped

Preparation

  1. In a large pot of boiling, salted water, cook pasta following package directions. Set aside 1/2 cup (125 mL) of cooking water. Drain pasta and drizzle with oil.
  2. In a large non-stick skillet, heat half of the oil and brown the pancetta. Reserve on a plate and take apart the pancetta.
  3. In the same skillet, add the remaining oil and the butter, and cook onions until golden. Add garlic, cherry tomatoes and spice blend. Continue cooking for a few minutes, until the cherry tomatoes begin to burst.
  4. Add pancetta and continue cooking for 2 minutes. Season with salt and pepper to taste.
  5. Add pasta and green onions. Mix well and cook on low heat. Add some of the reserved cooking water or chicken broth as needed. Adjust seasoning.
  6. Serve in 4 bowls and sprinkle with goat cheese and chives.

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