Creamy Pancetta and Pea Rigatoni

Ingredients

• 400 g rigatoni
• 150 g smoked pancetta, diced
• 200 g frozen peas
• 200 ml double cream
• 2 clove garlic cloves
• 60 g Parmesan, grated
• 10 g fresh mint, chopped
• 1 tbsp olive oil

Method

1. 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. 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. 3

   Pour in the cream and let it bubble for 2–3 minutes until slightly reduced. Stir in half the Parmesan.

4. 4

   Add the drained rigatoni and peas to the creamy pancetta sauce. Toss well, adding a splash of pasta water if needed.

5. 5

   Serve scattered with the remaining Parmesan and fresh mint.