Name: Cheat’s XO pasta
Ingredients: 100g guanciale (or pancetta), roughly diced or thinly sliced; 1 pack baby raw roeless scallops (150g); 150ml veg oil; 2 shallots, finely diced (100g); 3 large garlic cloves, finely diced (15g); 3cm ginger, peeled and finely diced (25g); 1 red chilli, seeds and pith removed, finely diced; 2 tbsp tomato paste; 2 tsp sugar; 180g linguine pasta (or similar); 50ml creme fraiche, or double cream; 10g coriander leaves, roughly chopped; fine sea salt

New

Main Midweek

Serves 2

Prep 15 min

Cook 30 min

In 1980s Hong Kong, when Cognac and ‘XO’ were shorthand for luxury, a chef at Spring Moon borrowed the name for his new condiment—one that had nothing to do with the drink itself. XO sauce was bold, rich, and packed with umami, thanks to dried scallops, shrimp, smoky pork, and a heap of alliums. Traditionally, it leans on dried seafood and a certain ham, but our version swaps it for fresh scallops and pancetta, making it easier to pull together. As it rests in the fridge, the flavours deepen, so it’s great to make ahead. You can spoon it over steamed fish, scrambled eggs, or a bowl of plain rice, but we love it as a sauce for spaghetti—sweet, salty, smoky, and perfect for Valentine’s Day. Go full Lady and the Tramp.

Ingredients

100g	guanciale (or pancetta), roughly diced or thinly sliced
1 pack	baby raw roeless scallops (150g)
150ml	veg oil
2	shallots, finely diced (100g)
3	large garlic cloves, finely diced (15g)
3cm	ginger, peeled and finely diced (25g)
1	red chilli, seeds and pith removed, finely diced
2 tbsp	tomato paste
2 tsp	sugar
180g	linguine pasta (or similar)
50ml	creme fraiche, or double cream
10g	coriander leaves, roughly chopped
	fine sea salt

Method

Place the guanciale in a large high-sided frying pan and place over medium-high heat. Cook for about 5 minutes, or until the fat has rendered out and the guanciale is beginning to crisp. Add in the scallops and cook for 1 minute. Remove the guanciale and scallops from the pan and set aside in a bowl, leaving the fat in the pan.
Add the oil and when hot, add in the shallots, garlic, ginger, and chilli. Cook for 5 minutes stirring constantly, until fragrant but not browned. Add in the tomato paste and cook for 1 minute, stirring well to incorporate. Add the reserved guanciale and scallops and cook for a final minute. Remove from the heat and add in the sugar and ½ teaspoon salt. Transfer the sauce to a bowl and set aside.
Add lightly salted water to the pan and bring to a boil. Add the linguine and cook according to packet instructions. Once cooked, reserve 50 millilitres of the pasta water, then strain the pasta. Return the pasta, the reserved pasta water, and 200 grams of the XO sauce back into the pan and cook for 1 minute on high heat, mixing well to combine. Add in the creme fraiche and cook for 30 seconds until the pasta is creamy and well coated. Remove from the heat and add in the chopped coriander.
Divide the pasta between 2 plates and serve immediately, with a few extra spoons of XO sauce over each plate.