Recipe

Pancetta and radicchio rigatoni

Dec 31, 1974 1:00pm
  • 25 mins cooking
  • Serves 2
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Ingredients

Pancetta and radicchio rigatoni
  • 250 gram rigatoni pasta
  • 3 slice pancetta (45g)
  • 15 gram butter
  • 1 small_piece leek (200g), sliced thinly
  • 1/2 cup (125ml) pouring cream
  • 1 medium_piece radicchio (200g), sliced thinly
  • 1/4 cup fresh flat-leaf parsley leaves
  • 1 teaspoon finely grated lemon rind
  • 2 tablespoon lemon juice

Method

Pancetta and radicchio rigatoni
  • 1
    Cook pasta in medium saucepan of boiling water, uncovered, until tender.
  • 2
    Meanwhile, cook pancetta in heated oiled medium frying pan until crisp; chop coarsely.
  • 3
    Melt butter in same frying pan; cook leek, stirring, until soft. Add cream; bring to a boil. Reduce heat; simmer, uncovered, 2 minutes.
  • 4
    Add leek mixture to drained pasta with half the pancetta and remaining ingredients; toss gently then sprinkle with remaining pancetta.

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