Tagliolini with wild garlic and pancetta

As I mentioned, Cipriani pasta is my favourite: it comes in handy little boxes, and it cooks in no time. The fact that I've got wild garlic in my fridge is because I'm a bit of a forager and find anything that grows wild and is edible to be irresistible. If you haven't got wild garlic leaves to hand, then chop some spring onions and crush 3 or 4 cloves of garlic for a similar, though not as subtle, effect. Garlic chives work well, if you have an Asian food shop nearby; some supermarkets sell them, too.

As I mentioned, Cipriani pasta is my favourite: it comes in handy little boxes, and it cooks in no time. The fact that I've got wild garlic in my fridge is because I'm a bit of a forager and find anything that grows wild and is edible to be irresistible. If you haven't got wild garlic leaves to hand, then chop some spring onions and crush 3 or 4 cloves of garlic for a similar, though not as subtle, effect. Garlic chives work well, if you have an Asian food shop nearby; some supermarkets sell them, too.

500g tagliolini
4tbsp olive oil
1 small onion, peeled and roughly chopped
150g pancetta, cut into rough 1cm cubes
100g butter
A good handful of wild garlic leaves, washed and roughly chopped
Salt and freshly ground black pepper
Grated Parmesan to serve

Gently cook the onion and pancetta on a low heat in the olive oil for 3-4 minutes, stirring every so often. Meanwhile cook the pasta in boiling salted water according to the packet's instructions, then drain into a colander. Add the wild garlic leaves and butter to the pancetta and onion, season, then toss with the pasta and serve. You can stir a tablespoon of Parmesan into the pasta before serving if you wish.