Cipriani pasta comes in handy little boxes, and it cooks in no time. If you haven’t got wild garlic leaves to hand, then chop some spring onions and crush 3 or 4 cloves of garlic for a similar, though not as subtle, effect. Garlic chives work well, if you have an Asian food shop nearby; some supermarkets sell them, too.
- 500g tagliolini
- 4tbsp olive oil
- 1 small onion, peeled and roughly chopped
- 150g pancetta, cut into rough 1cm cubes
- 100g butter
- A good handful of wild garlic leaves, washed and roughly chopped
- Salt and freshly ground black pepper
- Grated parmesan to serve
- Gently cook the onion and pancetta on a low heat in the olive oil for 3-4 minutes, stirring every so often.
- Meanwhile cook the pasta in boiling salted water according to the packet’s instructions, then drain into a colander.
- Add the wild garlic leaves and butter to the pancetta and onion, season, then toss with the pasta and serve.
- You can stir a tablespoon of Parmesan into the pasta before serving if you wish.