Creamy Pancetta and Pea Rigatoni
Ingredients
- 400 g rigatoni
- 150 g smoked pancetta, diced
- 200 g frozen peas
- 200 ml double cream
- 2 garlic cloves
- 60 g Parmesan, grated
- 10 g fresh mint, chopped
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 819 kcal
- Protein
- 27.5 g
- Carbohydrate
- 78 g
- of which sugars
- 5.8 g
- Fat
- 43.5 g
- of which saturates
- 22 g
- Fibre
- 5.8 g
- Salt
- 2.06 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the rigatoni in well-salted boiling water until al dente, adding the frozen peas for the last 2 minutes. Reserve 100 ml pasta water and drain.
- 2
Meanwhile, heat the olive oil in a large frying pan over medium-high heat and fry the pancetta until golden and crisp, about 4–5 minutes. Add the garlic for the last minute.
- 3
Pour in the cream and let it bubble for 2–3 minutes until slightly reduced. Stir in half the Parmesan.
- 4
Add the drained rigatoni and peas to the creamy pancetta sauce. Toss well, adding a splash of pasta water if needed.
- 5
Serve scattered with the remaining Parmesan and fresh mint.
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