Goat Cheese & Garlic Linguine With Prosciutto

• 1 bulb of garlic, broken into cloves, left unpeeled
• 4 tablespoons extra virgin olive oil, plus extra for drizzling
• 3 onions, finely sliced
• 2 tablespoons fresh thyme leaves
• 12 slices prosciutto
• 14 ounces linguine
• 8 ounces goat cheese
• parsley, chopped, to serve

1. Heat the oven to 400F.
2. Loosely wrap the garlic cloves in some foil with 1 tsp oil.
3. Place in a roasting tin and cook for about 20 mins until soft.
4. Meanwhile, heat 2 tbs oil ina frying pan and fry the onions until caramelized, about 15 mins, adding the thyme for the final 5 minutes.
5. In a separate pan, dry-fry the prosciutto until golden and crisp, then set aside.
6. Cook the pasta.
7. Pop the roasted garlic out of their skins, add to the onions, then stir in the remaining oil.
8. Drain the pasta then toss through the onions, adding a good splash of cooking water.
9. Crumble over the cheese and lightly stir.
10. Season with salt and pepper and pile onto plates.
11. Scatter with parsley, drizzle with a little oil and top with the prosciutto slices.

garlic, extra virgin olive oil, onions, thyme, linguine, goat cheese, parsley

Taken from www.food.com/recipe/goat-cheese-garlic-linguine-with-prosciutto-390538 (may not work)