Rigatoni with Rosemary and Pancetta is buttery with just a hint of garlic, fresh rosemary and lighlty dotted with salty pancetta-a simple little jewel pasta for your family weeknight meal from the Membership Collection.
COOKING CLASSIC ITALIAN
This pasta originally hails from Marcella’s Italian Kitchen cookbook. Rigatoni con il Rosmarino e la Pancetta Affumicata. Back in my early cooking days I studied recipes and books from the best chefs from France and Italy. So many legends were still cooking at the time. Many of the books they wrote, such as this book from Marcella Hazan, are still very important today, containing techiques and recipe backgrounds which you do not find in many of the current glossy cookbooks.
To this point, Marcella’s cookbook contains only a handful of small photographs. The classic chefs wrote much more about the cuisine and techniques and I go back to these books in may collection over and over again. There is always something to learn in the world of cuisine.
RIGATONI WITH PANCETTA
A word about pancetta. It is a salt cured pork product, usuallly cubed and browned and added to pasta dishes, the most famous is Pasta Carbonara. Pancetta Affumicata called for here is salt-cured and smoked, similar to bacon, although good grocery store pancetta will work fine.
Fresh rosemary and a high quality butter are what make this simple dish a stand out. No need for costly ingredients, much of Italian cooking relies on what was at hand.You will notice the garlic only lightly flavors the pasta, no garlic overload, so this dish can be enjoyed by all ages.
Rigatoni with Rosemary and Pancetta another Little Jewel recipe added to the Membership Collection. Join for all-acces to 500+ recipes, here’s how to join
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