Italian Pasta Recipes


A beloved and lesser known Italian classic, this authentic recipe is a family favorite.

With Roman roots, this pleasantly salty, savory rigatoni dish brings a little bit of Italy to your table.


Servings 4


  • 1 (1-pound package) Rigatoni or Spaghetti pasta
  • 2 tablespoons extra virgin olive oil
  • 1/2 pound pancetta, diced
  • 2 cloves garlic, smashed
  • 2 tablespoons coarsley ground black pepper
  • 1 cup grated Pecorino Romano cheese, plus more for serving
  • 1 1/2 cups reserved pasta-cooking water



1. Bring a large pot of salted water to a boil for pasta. Cook according to package instructions, reserving 1 1/2 cups of hot pasta cooking water.

2. While pasta cooks, heat olive oil on a medium-low setting in a large saucepan. Cook pancetta with garlic until pancetta begins to brown and crisp, about 10 – 15 minutes stirring often. Remove and discard garlic once it begins to soften, before pancetta is done cooking. Season with black pepper.

3. Add 1 cup of pasta cooking water to the saucepan with pancetta. Turn up the heat to cook for about 4 minutes to create a thick, glossy sauce.

4. Toss hot pasta in the pan with sauce to coat. Stir in cheese until melted and combined. Add more pasta cooking water as to create a loose sauce.

5. Serve sprinkled with Pecorino Romano.




Source: DeLallo




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