Trisha's rigatoni with bacon & blue cheese
Ingredients
Serves: 2
400g rigatoni
150g bacon lardons (or pancetta)
2 cloves garlic, finely chopped
1 small shallot diced
200ml cream
100g light cream cheese
80–100g gorgonzola (to taste)
Grated nutmeg
100g peas defrosted
2 big handfuls spinach
2 tbsp toasted pine nuts
Small bunch parsley, finely chopped
Olive oil
Grated Parmesan
Juice of one lemon
Method
1. Cook rigatoni until al dente. Reserve a cup of pasta water before draining.2. In a large pan, cook lardons in a little olive oil until golden and crispy. Remove and set aside (keep the fat in the pan).3. In the same pan, add shallot and cook gently for 2–3 mins. Add garlic and cook for 30 seconds.4. Lower heat. Add cream + cream cheese, lemon juice, stir until smooth. Add gorgonzola and melt gently.Stir in nutmeg, black pepper, and a pinch of salt.5. Add peas and spinach — cook until spinach wilts.6. Add pasta + a splash of pasta water to loosen. Stir through crispy bacon.7. Finish with parsley, pinenuts and lemon zest
