Pugliese Style

Ingredients

8 oz Mezzi Rigatoni

250g Ricotta (about 1 cup)

3 Garlic cloves, peeled

1 knob of Butter

100g Pancetta, cubed (about 5oz)

Directions

Bring a pot of salted water to a boil & cook the mezzi rigatoni until al dente

In a large frying pan, melt the butter over medium heat and then add in the garlic cloves & the cubed pancetta

Cook until the pancetta is golden & crispy. Remove the garlic cloves & set aside a spoonful of crispy pancetta for topping!

Lower the heat & stir in the ricotta, adding a splash of pasta water to help loosen it into a creamy sauce

Add the drained pasta to the pan & toss until evenly coated

Plate the pasta & finish it off with the reserved crispy pancetta on top👌

Buon Appetito!