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Pasta with 2 cheeses, walnuts & pancetta

Method

  • Cook the pasta in lightly salted, boiling water until al dente. Drain and return to the pot.
  • Heat a little oil in a pan and gently sauté the pancetta, red onion and garlic until slightly crisp. 
  • Add the walnuts and cook to toast, regularly stirring. 
  • Then turn off the heat and add the parsley with the cheese. Gently toss and briefly cook until the cheese has melted, mashing as you do so. Taste for seasoning. 
  • Mix the sauce with the pasta and serve.

Ingredients

  • 400 gm fettuccine, spaghetti or tagliatelle pasta
  • sea salt
  • olive oil
  • 4 thick slices pancetta, cubed
  • 1 large red onion, finely chopped
  • 2 garlic cloves, crushed
  • 100 gm walnuts, roughly chopped
  • 2-3 tbsp chopped Italian (flat leaf) parsley
  • 150 gm washed rind cheese, rind removed & cubed
  • 250 gm mascarpone cheese

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm