Super quick and easy to make, this dish will very quickly become your go-to showstopper. Brimming with lemony, cheesy goodness, this is sure to wow your guests. (With minimal fuss for you!)
Ingredients
- 400g dried spaghetti
- 200g Godminster Black Truffle Vintage Organic Cheddar (grated)
- 100g parmesan
- 250g rocket
- 2-3tbsp garlic oil
- 300g pancetta or bacon (cubed)
- 1 lemon (juiced)
- 4 cloves of garlic (minced)
- 1tsp chilli flakes
- 2tsp black pepper
- Salt and pepper to taste
Method
- Heat up the oil in a frying pan on a medium to high heat. Add the pancetta/bacon cubes and fry until crispy. (If you want to save time, you can do this before you start cooking earlier in the day)
- Boil a large saucepan of water. Once boiled, add the spaghetti and return the water to a simmer. Cook al-dente (according to packet instructions)
- Whilst the spaghetti is cooking, juice 1 lemon and peel and mince the garlic
- Once the spaghetti is cooked, drain all of the water. Be sure to save some of the pasta water as you will need this later!
- In a large frying pan or wok, heat up more of the oil on a medium to high heat. Once heated, add the garlic, chilli flakes and black pepper and cook until fragrant
- Add the lemon juice and the pancetta/bacon
- Add the spaghetti to the pan and toss to combine
- Add the parmesan and Black Truffle Vintage Organic Cheddar (not all at once). With each portion of cheese, be sure to add 1-2tbsp of the saved pasta water as this will help the cheese melt better. In between each addition of cheese, toss the pasta
- Once you have added all the cheese, add the spinach and toss until it has wilted
- Salt and pepper to taste and then serve!
