Pancetta Pea Rigatoni
This pancetta pea rigatoni is a simple yet deeply satisfying Italian pasta ready in just 15 minutes. The quick recipe balances salty crispy pancetta with sweet peas and a light sauce for a perfect weeknight meal.
Crispy pancetta and sweet peas tossed with rigatoni in a quick and delicious 15-minute pasta.
Nutrition per serving
Ingredients
base
protein
vegetables
aromatics
sauce
topping
Instructions
Cook the Rigatoni
Boil rigatoni in heavily salted water until al dente, about 8 minutes. Reserve a cup of pasta water before draining.
Crisp the Pancetta
While pasta cooks fry pancetta in a large pan over medium-high heat until golden and crispy, about 4 minutes. Add garlic and cook 30 seconds.
Add Peas and Cream
Add frozen peas directly to the pan with a splash of pasta water and stir until peas are heated through, then pour in the cream and stir.
Toss and Finish
Add drained rigatoni to the pan, toss to coat, finish with Parmesan and black pepper, and serve immediately.
Substitutions
Common mistakes
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