Rigatoni con pancetta e pecorino recipe

Ingredients

• 170 g rigatoni pasta
• 300 ml whole milk
• 50 g butter
• 50 g mozzarella, grated
• 20 ml double cream
• 1 tsp dried parsley
• 1 tbsp olive oil
• 100 g sliced pancetta, chopped
• Grated pecorino cheese
• Fresh parsley, to garnish

Method

1. Cook the rigatoni in a large saucepan of salted boiling water according to its packet directions.
2. Meanwhile, warm the milk and butter in another saucepan. Stir in the grated mozzarella until melted, then add the double cream and dried parsley. Season and keep the sauce warm over a low heat.
3. Heat the olive oil in a frying pan and cook the pancetta until crisp, browned and thoroughly cooked.
4. Drain the pasta and combine it with the warm cheese sauce and pancetta.
5. Divide between bowls, add grated pecorino and finish with fresh parsley.