Versatile topping for any pasta, choose your favorite!
Pancetta & Walnuts over Lemon Garlic Linguine
1 lb. Pappardelle's Lemon Garlic Linguine or personal preference
3 Tbsp. Extra Virgin Olive Oil
1/2 lbs. Pancetta or smoked bacon chopped
4 garlic cloves, chopped
3/4 C Walnuts coarsely chopped
2 C Tomatoes, chopped
1 onion, chopped
1 lemon, zested
Freshly ground pepper
8 oz. Goat cheese, chopped (optional)
Italian Parsley for garnish
Cook pasta in large pot of boiling water, until done, about 8 to 10 minutes
Drain, reserving 1/2 C of the pasta water
Heat oil in a large skillet, add pancetta or bacon and begin to cook. While cooking add garlic, walnuts and onions. Continue to sauté until pancetta is cooked and onions are browned, about 5 minutes
Add tomatoes, lemon zest and pepper to skillet, heat until everything is warm, about 3 minutes. Add remaining pasta water if sauce is to thick.
Plate pasta on individual plates top with sauce. Alternatively dress pasta in the pot and serve family style on platter.
Garnish with goat cheese if using and/or Italian Parsley