Rigatoni with creamy pancetta sauce
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Egg-free y 6 más Indicative dietary requirements
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Recipe characteristics
Pasta · Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Añadir a un menú- Rigatoni 320 g
- Seasoned pancetta diced 200 g
- Flour 20 g
- Water hot, for the sauce 500 ml
- Tomato purée 30 g
- Parmesan finely grated 60 g
- Garlic 3 cloves 9 g
- Hot paprika 4 g
- Honey 7 g
- Salt 4 g
- Pepper 1 g
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Method
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Brown the pancetta over medium heat. Add chopped garlic and cook for 1 minute. Remove the pancetta and reserve 20 g of its rendered fat.
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Cook the flour in the fat for 2 minutes. Add the paprika, then gradually whisk in the hot water mixed with tomato purée and honey.
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Simmer for 8–10 minutes until smooth. Add the pancetta and half the Parmesan.
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Boil the rigatoni in salted water until al dente and reserve a mug of cooking water.
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Toss the pasta through the sauce for 1–2 minutes, loosening with cooking water. Finish with the remaining Parmesan and pepper.
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