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.