Best Rigatoni Alla Grassa Recipe
The Rigatoni alla Grassa recipe offers a rich, creamy pasta dish with crispy pancetta and melted Parmesan. It's a quick and indulgent meal perfect for any occasion!
Ingredients
- 400 g rigatoni pasta
- 150 g pancetta diced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 garlic cloves minced
- 1 small onion finely chopped
- Salt and black pepper to taste
- Fresh herbs e.g., parsley for garnish
Optional:
- A pinch of nutmeg
- Red pepper flakes for spice
Instructions
Cook the Rigatoni:
- Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
Sauté Pancetta, Garlic, and Onion:
- In a large skillet, heat the olive oil over medium heat. Add the diced pancetta and cook until crispy, about 4-5 minutes. Add the minced garlic and chopped onion, sautéing for an additional 2-3 minutes until fragrant.
Make the Creamy Sauce:
- Reduce the heat to low and add the heavy cream to the skillet. Stir to combine and simmer for 2-3 minutes until the sauce thickens slightly. Add the grated Parmesan cheese and stir until it melts smoothly into the sauce. Season with salt, black pepper, and optional nutmeg or red pepper flakes.
Combine Pasta and Sauce:
- Add the cooked rigatoni to the skillet with the sauce. Toss to coat the pasta evenly. If the sauce is too thick, add a bit of reserved pasta water to reach your desired consistency.
Serve:
- Garnish the dish with fresh herbs like parsley and serve immediately for a creamy, delicious meal. Enjoy your Rigatoni alla Grassa!
Notes
- Calories: 550
- Fat: 28g
- Saturated Fat: 10g
- Cholesterol: 50mg
- Sodium: 600mg
- Carbohydrates: 60g
- Fiber: 3g
- Sugars: 4g
- Protein: 20g