Rigatoni Pasta with Crispy Bacon and Cheese from Gordon Ramsay Recipe!

pecorino cheese

🥗Healthier: parmesan cheese

💰Cheaper: grana padano

Parmesan cheese is lower in fat while still providing a similar flavor.

bacon

🥗Healthier: turkey bacon

💰Cheaper: pancetta

Turkey bacon offers a leaner option while pancetta is a cost-effective alternative.

Prepare mise en place with all ingredients laid out.

Heat a large skillet over medium heat.

Add 3 tbsp olive oil to the skillet.

Add 250 g smoked bacon to the skillet and cook until crispy, about 3-4 minutes, adjusting size if necessary.

Remove some bacon fat, about 50%, to avoid excess grease in the dish.

Add 1 large chopped onion to the skillet and cook until soft, about 2-3 minutes.

Add 3 minced garlic cloves to the skillet and sauté for 2 minutes until fragrant.

Stir in 1 tsp Italian seasoning and 100 g sun blush tomatoes.

Add 1 can (400 g) chopped tomatoes and 200 ml chicken stock to the skillet.

Stir in 200 g marscapone cheese and bring the mixture to a simmer, cooking for about 10 minutes until thickened.

While the sauce simmers, bring a pot of salted water to a boil for the pasta.

Cook 400 g rigatoni in boiling water for 11 minutes until al dente, then reserve some pasta water before draining.

Add the drained rigatoni to the skillet with the sauce and mix well, adding reserved pasta water as needed to adjust consistency.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens