Jono & Jules do food & wine

Not that posh as it happens… we used a sparkling wine from New Zealand (and very nice it was too).

Dinner party on Saturday night meant we had some double cream leftover in the fridge. We also had a fizzy wine so this was Sunday night tea. Easy peasy and just a few ingredients.

Linguine with Champagne for 4

• Melt 40g butter in a shallow pan over a low heat.
• Add a finely chopped onion and 50g finely chopped pancetta and cook for 5 minutes.
• Pour in 200ml Champagne (or any sparkling wine), turn the heat to medium and cook until the alcohol has boiled off.
• Stir in 2 tablespoons double cream, season carefully and heat for a few minutes.
• Cook 350g linguine in lots of salty water until al dente.
• Divide the linguine between 4 bowls and pour over the sauce.
• Sprinkle some grated Parmesan over and serve with a glass of Champagne.

Thanks again Silver Spoon Pasta.