Ingredients

• 300g of Guanciale or Pancetta
• 3 small shallots
• 6 cloves of garlic
• 600ml Single Cream
• 1.5 Big tbsp of Gochujang
• 40g Parmesan
• 1 Lime
• 500g Dry Pasta
• 15g Honey

Instructions

1. In a cold pan, add the 300g of Guanciale or Pancetta, cut into bits. Bring the heat to medium and render the fat until the bits are crispy and have released some oil.
2. Remove the bits and set aside, then add the 3 Shallots and 6 Garlic Cloves, finely diced and cook until the shallots start to soften.
3. Add 1.5 heaping tbsp of Gochujang and break up into pieces, then add half the cream and mix until incorporated, then add the other half.
4. Add the juice of 1 Lime 15g of Honey, then simmer over medium heat until the sauce thickens, then add back the Guanciale or Pancetta bits.
5. Cook the Linguine until al dente then add them to the sauce pan and mix to coat the pasta.

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