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Linguine With Goat Cheese and Arugula

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“This is a Joanne Weir recipe who has a PBS show that I watch every week (yes, I watch cooking shows too!). It was creamy and rich, and the arugula added a nice peppery bite to the pasta. Not a recipe you want to have all the time, but every once in a while you have to indulge!”
READY IN:
45mins
SERVES:
6
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Warm the olive oil in a large skillet over medium-low heat.
  2. Add the pancetta and cook until light golden, 10 to 15 minutes.
  3. Remove the mixture from the pan, place in a bowl, and let cool.
  4. Add the garlic, heavy cream, goat cheese, chives, and red pepper flakes and mash together.
  5. Season to taste with salt and pepper. Set aside.
  6. Bring a large pot of salted water to a boil over high heat.
  7. Add the pasta and cook until al dente, 7 to 9 minutes.
  8. Drain the pasta, reserving 2 tablespoons of pasta water.
  9. Toss the hot pasta, pasta water, and half the Parmigiano with the goat cheese mixture.
  10. Coat the pasta well with the sauce.
  11. Add the arugula and toss together.
  12. Place on a platter, garnish with the remaining half of the Parmigiano, and serve immediately.

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