Rigatoni Carbonara
With its new bright and breezy packaging, Northern Pasta is outstanding on the farm shop shelves. Of course, it’s what’s inside that matters, and Kendal couple Imogen and Matt have done their absolute best to make a product from interesting grains that fully satisfies the tastebuds. Combined with pancetta from nine-generation family business Woodall’s of Waberthwaite, this simple recipe is a tribute to all the wonderful family businesses in our area.
Rigatoni Carbonara
Ingredients
120g Woodall’s smoked pancetta
150g Northern Pasta Co Rigatoni
1 Myers Farm egg + 2 egg yolks
45g of Parmesan, finely grated
Method
1. Place a large pan of salted water on to boil.
2. Add the pancetta to a heavy-bottomed saute or frying pan and place on a medium-low heat. Fry for around 6-7 minutes, rendering down the fat slowly as the pan heats up. Turn up the heat to fry the pancetta for a few minutes.
3. Add the Northern Pasta rigatoni to the boiling water and cook for 9 minutes or until al-dente.
4. Meanwhile, add the egg and yolks to a small bowl along with Parmesan and a small splash of the pasta water. Stir to form a paste and season well with black pepper and a little salt. Add the pancetta and the rendered fat and mix to warm the egg a little.
5. Once the pasta is cooked, drain, saving some pasta water. Add the rigatoni back to the pan. Add the egg mixture and remove from the heat. Ensure the egg doesn’t overcook, stir well until the sauce has coated the pasta.
6. Add small splashes of pasta water to loosen the sauce until everything is glossy and coated in the sauce.
7. Divide between 2 bowls and finish with some extra Parmesan over the top.
Recipe adapted from the Northern Pasta website.