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Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
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Rigatoni al Forno with Pancetta, Artichokes, Crème Fraîche and Parmesan
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Introduction
This is my version of Niki Segnit’s wonderful pancetta and artichoke pasta in <i>The Flavour Thesaurus</i> – both my favourite cookbook, and my favourite pasta dish. This version has marginally less cheese and cream – I would direct you to her book for the unashamedly delicious and rib-sticking original. My amendments over the years are the result of not usually having enough ingredients, rather than any desire to go low-fat.
Ingredients
cubed pancetta | |
artichokes, drained (reserve the oil) | |
white onion, finely chopped | |
rigatoni | |
crème fraîche | |
fresh flat-leaf parsley, finely chopped | |
sea salt and freshly ground black pepper | |
Parmesan cheese, grated | |
panko breadcrumbs |
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