Rigatoni ca pont with ricotta, pecorino and guanciale
Rigatoni ca pont with Creamy Ricotta and Crispy Pancetta combines the sweetness of fresh ricotta with the bold flavors of crispy pancetta and Pecorino Romano for an unforgettable taste experience. Follow these easy steps to create this irresistible dish!
- 400 g Rigatoni ca pont
- 400 g (14 oz) fresh ricotta cheese (sheep’s milk ricotta if available; cow’s milk ricotta as a substitute)
- 200 g (7 oz) pancetta or smoked bacon, cut into strips (as guanciale may not be widely available)
- 150 g (5 oz) grated Pecorino Romano cheese (Parmesan can be used as an alternative)
- Salt to taste
- Pepper to taste
Cook the pasta: Boil the rigatoni in lightly salted water until al dente. Reserve some pasta cooking water before draining.
Crisp the pancetta: While the pasta cooks, heat a non-stick pan over medium heat. Cook the pancetta strips until crispy, about 5-7 minutes. Set aside, leaving the rendered fat in the pan.
Prepare the Ricotta Mixture: In a large bowl, mash the ricotta with a fork until smooth and creamy. If needed, add a bit of pasta water to loosen the consistency.
Combine the Ingredients: Add the crispy pancetta, a generous amount of freshly ground black pepper, and half of the grated Pecorino Romano to the ricotta. Stir well to combine.
Toss the Pasta: Add the drained pasta to the bowl with the ricotta mixture. Toss vigorously to coat the rigatoni evenly, adding more pasta water if needed to achieve a silky sauce.
Serve: Plate the pasta, topping with the remaining Pecorino Romano and an extra sprinkle of black pepper. Serve immediately to enjoy the dish at its best.
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