Rigatoni with Cream Sauce, Crispy Pancetta, and Burrata

Ingredients

• 400 g Rigatoni or tortiglioni (Cook until al dente.)
• 2 Fresh burrata (Two generous balls, roughly cut or torn for serving. The exact weight is not specified; nutritional estimates are based on approximately 500 g total.)
• Pancetta (8 to 10 thin slices; can be replaced with bacon.)
• 1 Yellow onion (Finely sliced.)
• 20 cl Heavy cream
• 3 tbsp Tomato passata (Can be replaced with pumpkin purée to create an orange-colored sauce.)
• Olive oil (A drizzle to finish; an additional drizzle is also mentioned for serving over the burrata.)
• Salt (For salting the pasta water and seasoning the sauce, generously to taste.)
• Freshly ground black pepper (Use generously, especially when serving.)
• Pasta cooking water (Reserve a small ladleful; add a splash if necessary to loosen the sauce.)

Steps

1. 1

   Cook the rigatoni in a large pot of salted boiling water according to the package instructions, until firmly al dente. Drain, reserving a small ladleful of the cooking water.

2. 2

   While the pasta is cooking, heat a large dry skillet over medium-high heat, without adding any fat.

3. 3

   Add the pancetta slices to the skillet and cook for 2 to 3 minutes on each side, until well browned and crispy.

4. 4

   Remove the pancetta from the skillet and place it on paper towels. Leave some of the rendered fat in the skillet.

5. 5

   Lower the heat, add the finely sliced onion to the same skillet, and sauté it in the pancetta fat until softened.

6. 6

   Pour the tomato passata, or pumpkin purée, and the heavy cream into the skillet. Stir to create a smooth orange-colored sauce.

7. 7

   Simmer the sauce over very low heat for 2 minutes, then season with salt and pepper.

8. 8

   Add the drained pasta directly to the skillet. Toss over low heat for 1 minute so the sauce coats the rigatoni completely. Add a splash of the reserved cooking water if necessary to loosen the sauce.

9. 9

   Roughly cut or tear the burrata balls and distribute the pieces over the hot pasta.

10. 10

    Arrange the crispy pancetta slices among the pieces of burrata.

11. 11

    Finish with generous twists of the pepper mill and a thin drizzle of olive oil over the burrata. Serve immediately.

Notes

The exact weight of the burrata and pancetta slices is not specified. Pancetta can be replaced with bacon, and tomato passata with pumpkin purée.

Nutrition per serving

• main
• pasta
• Italian
• quick
• creamy
• with pancetta
• burrata