Name: Pancetta and radicchio rigatoni
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 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

Ingredients

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

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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Ingredients

Method

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