Linguine With Pancetta & Courgettes

Linguine Pasta
Pancetta (Bacon)
Courgette
Canned Cherry Tomato
4 Shots Red Wine
Dash of Cream (single or double)
Garlic
Salt (fine and rock salt)
Chilli
Olive Oil
Chopped Parsley



Serving For Two

1. Before cooking the pasta, cut one courgette into slices and fry it in oil. When the courgette slices are golden, place them on a plate with a napkin so that the oil can drain and dry off.
2. Then put a pot of hot water on full heat for the pasta.
3. In another pan (big enough to later put the pasta in) put quite a lot of olive oil and put it on full heat.
4. Add cubed bits of pancetta (bacon) to the warm oil and let it fry. When the meat has slightly changed colour, take away some of the oil and add chopped garlic. Let the garlic fry a little further but be careful not to burn it.
5. Add the 4 shots of red wine and let the alcohol evaporate a little. Don't forget to add the courgettes!
6. Then add half a tin of canned cherry tomatoes, a sprinkle of chilli and a little water to let all the ingredients boil. Turn the heat down slightly. 
7. Add around 230g of linguine for two people when the water is boiling. Don't forget to add a pinch of rock salt in the water.
8. When the sauce has been cooking for a little while and the meat is cooked, turn off the heat. Make sure the sauce is still moist.
9. When the pasta is al-dente, drain it and add it to the pan.
10. Put the heat back up to full and add a dash of cream. Mix all the ingredients so that the pasta nicely befriends the sauce.
11. To finish off, plate it up and add a sprinkle of finely chopped parsley. 

Enjoy!