Raclette Cheese and Pancetta Linguine

The first time I made this linguines au fromage raclette pancetta, it was late on a chilly Wednesday, one of those gray evenings with rain tapping just lightly enough on the window to feel cozy. I had some raclette leftover (oddly rare), and a sliver of pancetta folded gently under parchment in the fridge. The pasta was still steaming when I twirled it into the bowl, silky from melted cheese and smoky with crisped pancetta, and well… I think I ate standing up at the counter in stunned, slow bites—completely alone and strangely delighted.

Why You’ll Crave It

• Raclette brings a deep, nutty melt that’s hard to resist—it wraps everything in warmth.
• Salty pancetta gives little bursts of crisp and savor between soft strands of linguine.
• Takes almost no time—15 minutes flat and yes, it really does taste like you worked longer.
• No need for fancy pantry stocking—just a few staples and you’re off.
• It feels indulgent but not too heavy, especially with a crack of pepper and a few herbs on top.

The first time I made this, I ate the entire two servings myself and didn’t even feel bad about it.

What You’ll Need

• Linguine pasta: 250 grams, dried is fine—look for something with a bit of bite
• Raclette cheese: 200 grams, cut into small cubes so it melts evenly
• Pancetta: 100 grams, preferably thick-cut and diced
• Olive oil: 2 tablespoons, mild and smooth—not too grassy
• Garlic: 2 cloves, thinly sliced or crushed (whatever feels right that day)
• Black pepper: generously cracked, to taste
• Salt: to taste (don’t overdo it, pancetta brings a lot)
• Fresh parsley (optional): just a handful, roughly chopped for brightness

Easy How-To

Get your water boiling

Start by bringing a big pot of generously salted water to a rolling boil—that’s important, the salt makes a huge difference. Drop in your linguine and cook till just about done, a tiny bit firm still. Remember to scoop out about half a cup of the pasta water before draining—it’s liquid gold later for the sauce.

Pancetta time

While the pasta cooks, heat the olive oil gently in a wide skillet. Toss in the diced pancetta and let it sizzle quietly until it gets golden and crisp around the edges. Stay close by—it turns from perfect to burnt faster than you’d expect.

Add some garlic warmth

When the pancetta’s nearly there, stir in the garlic. Just a minute or so—don’t let it brown, just soften and make everything around it smell amazing.

Bring it together

Add your drained pasta straight into the skillet with the pancetta and garlic. Toss gently. Stir in a few spoonfuls of reserved pasta water—it’ll help the sauce form. Then tip in the raclette, reduce the heat low, and stir gently as it melts into those strands. Be patient here—it melts thick and dreamy but wants a moment.

Final touches

Once it all looks silky and together, take it off the heat. Add black pepper—more than you’d think. Maybe a tiny pinch of salt if it needs it. Top with the parsley if you like. Serve it straight from the pan, spoons optional.

Good to Know

• Raclette melts slowly—don’t rush it. Stir gently, even if it looks clumpy at first.
• Leftover pasta tastes great cold too… though you’ll rarely have any.
• If the sauce gets too thick, just a spoon of hot water will fix it—don’t panic.

Serving Ideas

• Serve with a crisp green salad tossed in lemon dressing—or just a glass of white wine, something alpine if you have it.

Top Tricks

• Grate a little extra raclette on top once plated—it melts gently from the heat and gives the nicest texture.

Frequently Asked Questions

Can I use pre-sliced raclette instead of a block?

Yes, you can—but cut it up into smaller bits so it melts in properly. Thinner slices melt fast and can seize if overheated.

Is crème fraîche necessary?

Funny thing—it’s useful, but I’ve made this without and didn’t miss it too much. The cheese and pasta water do plenty, but if you want extra creaminess, go ahead.

What if my sauce turns stringy?

That can happen—raclette has a strong stretch to it. Just add a spoonful more pasta water and keep stirring gently till it smooths out a bit. It doesn’t need to be perfect… just tasty.