Silverbeet and pancetta linguine

This comforting silverbeet and pancetta linguine is filled with exceptional flavour and is the perfect recipe to warm up the family this cold season.

  • 10 mins preparation
  • 25 mins cooking
  • Serves 4
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  • 375 gram linguine
  • 1/3 cup olive oil
  • 2 garlic cloves, crushed
  • 1 small onion, finely chopped
  • 90 gram pancetta, thinly sliced
  • 2 medium silverbeet leaves, trimmed, coarsely chopped
  • 1/2 cup finely grated parmesan


  • 1
    Cook pasta in a large saucepan of boiling, salted water for 8 minutes or until tender. Drain. Return to pan to keep warm.
  • 2
    Heat oil in a large, deep frying pan over medium-high heat. Cook garlic, onion and pancetta, stirring, for 5 minutes or until onion softens and pancetta is browned. Add silverbeet and cook, stirring, until wilted.
  • 3
    Add pasta and parmesan to pan, tossing to combine. Season to taste.


The traditional name for parmesan is parmigiano reggiano, which was first made by Benedictine monks in the year 1200. Today, it's still produced to the same exacting standards in just a few Italian provinces, including Parma and Reggio.