bacon – RecipeWikki https://recipewikki.com Wikipedia of Awesome Taste Sat, 08 Mar 2025 07:14:58 +0000 en-US hourly 1 https://wordpress.org/?v=6.7.2 https://recipewikki.com/wp-content/uploads/2022/01/icons8-cook-book-64.png bacon – RecipeWikki https://recipewikki.com 32 32 Pancetta Primavera Rigatoni https://recipewikki.com/pancetta-primavera-rigatoni/ Sat, 08 Mar 2025 06:57:31 +0000 https://recipewikki.com/?p=5027 A rich and flavorful pasta dish that perfectly balances crispy pancetta, fresh spring vegetables, and a creamy, garlicky sauce. This vibrant meal is perfect for a cozy dinner or a special occasion. Read more at Bon Appétit .

Origin

Primavera pasta originated in North America as a celebration of fresh, seasonal vegetables, while pancetta adds an authentic Italian touch. Learn more at Italy Magazine . This dish is a delicious fusion of tradition and innovation, combining classic with crispy pancetta and bright vegetables.

What I Love About This Recipe

This dish is the perfect combination of crispy, salty pancetta and the fresh, light flavors of spring vegetables. The creamy sauce ties everything together, making it both comforting and refreshing.

Also Read :Creamy Italian White Bean Soup

Pancetta Primavera Rigatoni
Pin
Print

Pancetta Primavera Rigatoni

Recipe by RecipeWikkiCourse: Random
Servings

4

servings
Prep time

20

minutes
Cooking time

40

minutes
Calories

574

kcal

Ingredients

  • 12 oz rigatoni pasta

  • 4 oz pancetta, diced

  • 1 cup cherry tomatoes, halved

  • 1 small zucchini, sliced

  • 1 small bell pepper, thinly sliced

  • ½ cup peas (fresh or frozen)

  • 3 cloves garlic, minced

  • ½ cup heavy cream

  • ½ cup grated Parmesan cheese

  • 1 tbsp olive oil

  • ½ tsp red pepper flakes (optional)

  • Salt and black pepper to taste

  • Fresh basil, for garnish

Directions

  • Cook rigatoni according to package instructions until al dente. Reserve ½ cup of pasta water and set aside.
  • In a large pan, heat olive oil over medium heat. Add pancetta and cook until crispy, about 4-5 minutes. Remove and set aside.
  • In the same pan, sauté garlic for about 30 seconds, then add zucchini, bell pepper, and cherry tomatoes. Cook for 3-4 minutes until slightly softened.
  • Stir in peas, heavy cream, and Parmesan cheese. Let simmer for 2 minutes.
  • Add cooked rigatoni and reserved pasta water, stirring to combine. Toss in the crispy pancetta.
  • Season with salt, black pepper, and red pepper flakes. Garnish with fresh basil and serve hot.

Notes

  • Swap pancetta with bacon for a smokier flavor.
  • Use whole wheat or gluten-free pasta for a healthier option.
  • Add mushrooms or spinach for extra depth.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
]]>