Midweek winner:This creamy rigatoni is on regular rotation in Julia Busuttil Nishimura's house.William MeppemThis is a weeknight staple in our house and something that the whole family never tires of. It comes together very quickly and leans heavily on pantry and fridge staples like pancetta,frozen peas and pasta. The pancetta can also be substituted for guanciale or even sausages removed from their casing and rolled into small meatballs. Just be sure to brown the sausage meat before adding the cream. Serve with plenty of grated parmigiano reggiano and everyone is happy.
INGREDIENTS
- 150g flat pancetta,rind removed and cut into lardons
- extra virgin olive oil,for cooking,if needed
- 150ml pure cream
- 30g unsalted butter
- pinch of freshly grated nutmeg
- 350g rigatoni
- 150g frozen or fresh peas
- sea salt and black pepper
- grated parmesan,to serve