• 750ml red wine
  • 200g linguine
  • 2 tbsp roughly chopped walnuts
  • 130g pancetta
  • 1 tbsp olive oil
  • 4 cloves garlic, crushed
  • 2 tbsp grated parmesan
  • 1 tbsp fresh parsley, roughly chopped, to serve


  1. 1

    Pour 1 litre water into a large saucepan, then top up with the red wine. Bring to the boil, then add the linguine and cook according to the instructions on the packet. Meanwhile, toast the walnuts in a large saucepan until golden brown, then set aside. 

  2. 2

    Dry fry the pancetta for 3-4 minutes until crispy and the fat has rendered down. Remove with a slotted spoon and set aside.

  3. 3

    Add the oil and garlic to the pan and heat slowly, gently cooking the garlic for 4-5 minutes until really fragrant. Stir in the walnuts.

  4. 4

    Drain the linguine, reserving a good mugful of the cooking liquid. Pour a splash into the pan, then add the pasta and toss well to combine. Add more cooking liquid if needed. Stir through the parmesan and most of the parsley. To serve, divide between two bowls and sprinkle with the remaining parsley.

Nutritional Details

Each serving provides
  • Energy 1775kj 424kcal 21%
  • Fat 15.7g 22%
  • Saturates 4.4g 22%
  • Sugars 0.4g <1%
  • Salt 1.05g 18%

% of the Reference Intakes

Typical values per 100g: Energy 620kj/148kcal

Each serving provides

26.7g carbohydrate 2.3g fibre 12.5g protein

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