Ingredients
15 minutes 
2 - 250g spaghetti
- Extra virgin olive oil
- Pinch chili flakes, to your taste
- 150g pancetta or bacon, roughly diced
- 2 cloves fresh garlic, crushed or finely grated
- Large handful of fresh basil, finely chopped
- Large handful of fresh parsley, finely chopped
- Large handful of fresh chives, finely chopped
- Zest of 1 large lemon + a squeeze of the juice
- 75g marinated goats cheese
- Freshly cracked black pepper
Method
- Cook the spaghetti in a large pot of salted water one minute under the directed packet time.
- While the spaghetti is cooking place a large saucepan on medium heat.
- Add a generous drizzle of olive oil, add chili flakes to your taste, and the pancetta.
- Cook until the pancetta is golden brown.
- Turn down the heat and add the garlic, then sauté for 30-60 seconds on low heat.
- Add the fresh herbs, lemon zest, and goats cheese.
- Reserve some of the pasta water and set aside.
- Once cooked, drain the spaghetti and add directly to the sauce.
- Toss together to combine and add some reserved pasta water to loosen the sauce a little.
- Taste for salt and add if needed. I find it doesn't usually need any due to the saltiness in the pancetta, goat cheese, and the added pasta water.
- Serve topped with freshly cracked black pepper. Enjoy!
