Back to the cookbook

Pasta con Ricotta e Pancetta

A quick and authentic Pugliese-style pasta tossed in a creamy ricotta sauce and topped with crispy pancetta.

Original post

Ingredients

  • 8 oz Mezzi Rigatoni
  • 250g Ricotta (about 1 cup)
  • 3 Garlic cloves, peeled
  • 1 knob of Butter
  • 100g Pancetta, cubed (about 5oz)

Method

  1. 1

    Bring a pot of salted water to a boil and cook the mezzi rigatoni until al dente.

  2. 2

    In a large frying pan, melt the butter over medium heat. Add the garlic cloves and cubed pancetta.

  3. 3

    Cook until the pancetta is golden and crispy. Remove the garlic cloves and set aside a spoonful of crispy pancetta for topping.

  4. 4

    Lower the heat and stir in the ricotta, adding a splash of pasta water to help loosen it into a creamy sauce.

  5. 5

    Add the drained pasta to the pan and toss until evenly coated.

  6. 6

    Plate the pasta and finish with the reserved crispy pancetta on top.