A dish for when you arrive home tired from work and realise you have almost nothing in the cupboard to eat … except pasta, a lurking packet of pancetta and a block of parmesan (a staple in our most fridges).
Wine Suggestion: A simple, dry Rosé caught our fancy, to reflect the long day and store-cupboard cooking. A reliable and refreshing wine-rack staple is the Domaine Gayda Flying Solo Rosé. Made from Grenache and Cinsault in the Languedoc by Tim Ford, an old friend, this is refreshing and has a classic textural character that allows it to be drunk with food like tonight, as well as sipped and enjoyed in the sunshine on its own.
Life-saving creamy pancetta and Parmesan pasta – serves 2
- 77g pack of pancetta cubes (that is one half of the two pack they come in)
- 2tbsp olive oil
- 600ml chicken stock
- 200g fusilli pasta
- 75ml double cream
- 30g Parmesan, finely grated
- a handful of basil leaves, shredded
Heat the olive oil in a deep frying pan, then add the pancetta and cook until crisp.
Add the stock and pasta, bring to a simmer, then cook until tender (start testing a little before the suggested timings on the pasta pack).
Stir in the cream and Parmean and simmer for a couple of minutes, then season really well with plenty of black peper.
Stir in the basil and serve.
(Original recipe by Janinie Ratcliffe in Olive Magazine, June 2019.)
Jono & Jules do food & wine 
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