Pancetta rigatoni

Name: Pancetta rigatoni
Cook time: 25 min
Yield: 2
Cuisine: Badalucco, Italia

with roasted artichokes and pangrattato

Ready in around 25 mins

RECIPE FACT:

Artichokes are mentioned as a food and garden plant as early as the eighth century BCE by the ancient Greek poet Homer.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE RIGATONI AND VEGETABLE:
Once the water is at a rapid boil, add the rigatoni and cook for 8-9 mins. Reserve 2 Tbsp of cooking water, then drain well and drizzle with some oil to keep from sticking. Trim both ends off the green beans then cut in half. Peel the shallot then finely slice. Cut the artichokes into quarters.
2. TO COOK THE PANCETTA:
Place a non-stick frying pan over a medium heat. Once hot, add the pancetta slices and fry for 30-60 secs on each side until crispy. Remove from the pancetta and drain onto a paper towel. Add the artichokes into the pan and cook for 2-3 mins to create a char then drain onto the paper towel.
3. TO COOK VEGETABLE:
Place back the pot back over a medium-high heat with a drizzle of oil. Add green beans and shallot to the pan and cook for 4-5 mins. Add the rigatoni, lemon parsley oil, reserved pasta water and cook for 1-2 mins mixing gently to combine.
TO SERVE:
Spoon the rigatoni and vegetables into bowls and top with pancetta and artichokes. Scatter with a few leaves of rocket and a sprinkle of pangrattato.