Nero di Seppia with Pancetta

Nero di Seppia with Pancetta

Whitmore & White
It's one of our more unusual pastas, but we love it here at Whitmore & White. This simple and delicious Italian dish combines our beautiful black Nero di Seppia (squid ink linguine) with salty smoked pancetta and cream. A fantastic twist on the classic carbonara! Prep Time: 10 minute
Cook Time: 15 minutes
Total Time: 25 minutes
Serves: 4 INGREDIENTS - Ingredients in bold are available in store!
2 garlic cloves, finely chopped
4 tbsp olive oil
1 pack of Morelli Nero di Seppia (squid ink linguine)
1 pack Woodalls Pancetta
¾ cup of grated parmesan
300ml of single or double cream
Salt and pepper PREPARATION
Heat the olive oil in a large heavy-bottom pan. When hot, lightly sauté the chopped garlic. Chop the pancetta and add to the pan, continue to cook until the pancetta is brown and starting to crisp. Add the cream and grated parmesan, simmer on low until the sauce has thickened slightly and season with salt and pepper to taste. Meanwhile, cook the squid ink linguine in lightly salted boiling water until tender. When cooked, drain the pasta and add to the pan with the pancetta and cream. Toss the pasta in the sauce and serve. WINE PAIRING
This dish needs a good Italian white which will cut through the creamy sauce. We recommend our Tenuta Olim Bauda Gavi di Gavi (£18.95), a dry white with nicely balanced acidity and honeysuckle and citrus notes. Another good pairing would be our Ca Dei Frati "I Frati" (£19.95), a crisp white which works well with rich cream based dishes.