Fresh Linguine with Pancetta & Salami

By Heath Dumesny
Feature recipe for June 2013

Serves 4
  • 2 eggs
  • 200g flour*
  • salt to taste
  • 100g salami
  • 70g guanciale (if you can’t find it, substitute with extra pancetta or bacon)
  • 70g pancetta
  • 3 tomatoes peeled, cored and diced
  • 2 cloves garlic, sliced
  • 3 spring onions, sliced
  • small handful of parsley, chopped
  • 150ml good quality olive oil

Place flour, egg and a little salt in food processor for 30 seconds until it comes together. Dust bench with flour and knead until you have a dough. Feed through a pasta machine until silky, thin and fine. Cut into linguine size strands. Set aside. When ready, cook fresh pasta in boiling, salted water for approximately 3 minutes.Place the oil, garlic, salami, pancetta and guanciale in a pan, fry until crispy. Cook pasta whilst frying. Add tomatoes and spring onion to pan, cook until soft. Add cooked pasta, a few fresh onions, parsley and season to taste.

Enjoy with Windy Peak Shiraz - Full complex fruit cake flavours gently layered with soft acidity and fine grained tannins.

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