🇮🇹Pugliese Style: Pasta con Ricotta e Pancetta
Ingredients:
🍝 8 oz Mezzi Rigatoni
🧀 250g Ricotta (about 1 cup)
🧄 3 Garlic cloves, peeled
🧈 1 knob of Butter
🥓 100g Pancetta, cubed (about 5oz)
Instructions:
1. Bring a pot of salted water to a boil and cook the mezzi rigatoni until al dente.
2. In a large frying pan, melt the butter over medium heat. Add the garlic cloves and cubed pancetta.
3. Cook until the pancetta is golden and crispy. Remove the garlic cloves and set aside a spoonful of crispy pancetta for topping.
4. Lower the heat and stir in the ricotta, adding a splash of pasta water to help loosen it into a creamy sauce.
5. Add the drained pasta to the pan and toss until evenly coated.
6. Plate the pasta and finish with the reserved crispy pancetta on top.
🇮🇹Buon Appetito!
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