22/05/2026
💫 This weeks recipe 🍝
This one’s creamy, decadent and super cheesy, perfect for these colder evenings!
Rigatoni with Parmesan cream, pancetta, basil pesto and crispy sage!
Ingredients:
- 500g Rigatoni
- 400ml Cream
- 200g Parmesan
- 3x garlic cloves
- 120g pancetta
- 70g basil pesto ravmate
- bunch of sage
Method:
- Cut Parmesan into small cubes. Add into a small saucepan with the cream and crushed garlic cloves.
- Leave the cream on a low heat and slowly melt the Parmesan.
- Whilst the cream mixture is slowly melting, dice pancetta into small cubes. Add to a hot frying pan and cook until desired crispiness.
- Remove pancetta from the frying pan and leave the remaining fats and cook the sage leaves until crispy.
- Add another saucepan full on water to the stove and bring to the boil. Cook rigatoni until al-dente.
- Remove sage from the pan and strain the cream mixture into the frying pan and put on a low heat.
- Add cooked rigatoni to the cream mixture and cook for 1-2 minutes until the sauce has coated the pasta nicely.
- Garnish with drizzled pesto, pancetta, sage and some freshly cracked black pepper!
Buon Appetito 🤌🏼
