Goat's cheese & garlic linguine with crisp pancetta

• garlic↗1

  bulb, broken into cloves, unpeeled

• extra-virgin olive oil↗4 tbsp tbsp

  plus extra for drizzling

• onions↗3

  finely sliced

• fresh thyme leaves↗2 tbsp tbsp
• slices pancetta↗12
• linguine↗400g g
• firm goat's cheese↗200g g
• handful chopped parsley

  to serve

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Loosely wrap the garlic cloves in some foil with 1 tsp oil. Place in a roasting tin and cook for about 20 mins until soft. Meanwhile, heat 2 tbsp oil and fry the onions until caramelised, about 15 mins, adding the thyme for the final 5 mins.

2. 2

   In a separate pan, dry-fry the pancetta until golden and crisp, then set aside. Cook the pasta. Pop the roasted garlic out of their skins, add to the onions, then stir in the remaining oil. Drain the pasta, then toss through the onions, adding a good splash of cooking water. Crumble over the cheese and lightly stir. Season, then pile onto plates. Scatter with parsley, drizzle with some more oil and top with pancetta slices.