Rigatoni Alla Gricia
with Bacon- Wheat
- Milk
- Sulphites
- Sesame
- Wheat
- Gluten
- Tree nuts
- Mustard
- Soy
- Egg
- Fish
- Milk
- Sulphites
- Crustaceans
- May contain traces of allergens
Rigatoni Alla Gricia is a classic Roman pasta dish that celebrates simplicity and rich flavours. This recipe features perfectly al dente rigatoni, tossed with crispy bacon and a generous helping of Parmesan cheese. The result is a creamy, savoury pasta with a hint of black pepper, embodying the essence of traditional Italian cuisine. Ingredients: Rigatoni pasta (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Mushrooms • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • White cooking wine (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) (sulphites) • Parmesan cheese (modified milk ingredients, water, natural flavour, modified corn starch, calcium chloride, lipase, bacterial culture, microbial enzyme, microbial rennet, cheese (milk, bacterial culture, salt, microbial enzyme, annatto), natamycin, ultrafiltered milk and milk ingredients, salt, sodium phosphate, flavour, citric acid, sodium citrate, potassium sorbate, acetic acid, lactic acid, annatto, sorbic acid, anticaking blend (cellulose powder, potato starch, corn starch, dextrose, calcium sulfate, enzyme)) (milk) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Shallot • Spinach • Garlic.
170 g
Rigatoni
()
100 g
Bacon Strips
56 mL
Cream
()
2 unit(s)
Garlic, cloves
1 unit(s)
Shallot
4 tbsp
White Cooking Wine
( )
½ cup
Parmesan Cheese, shredded
()
28 g
Baby Spinach
113 g
Mushrooms
0.13 tsp
Salt*
2 tbsp
Unsalted Butter*
()
¼ tsp
Pepper*
- Add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 12-14 min.
- Reserve 1/4 cup (1/2 cup) pasta water, then drain and return rigatoni to the same pot, off heat.
- Add 1 tbsp (2 tbsp) butter. Stir to coat.
- Meanwhile, quarter mushrooms.
- Roughly chop spinach.
- Peel, then mince the garlic.
- Halve, peel, then finely chop shallot.
- Cut bacon crosswise into 1/4-inch strips.
- Heat a large non-stick pan over medium heat. When hot, add bacon. Cook, stirring occasionally, until crispy, 5-7 min.** Remove from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside.
- Carefully drain and discard all but 1 tbsp (2 tbsp) fat.
- Heat the pan with reserved fat over medium-high.
- When hot add, mushrooms. Cook stirring often until mushrooms are golden brown and tender, 4-5 min.
- Ads shallots and garlic. Cook stirring often until softened, 2-3 min.
- Add white wine, cream, reserved pasta water, 1 tbsp (2 tbsp) butter and 1/4 tsp (1/2 tsp) pepper. Cook stirring often until sauce reduces slightly, 2-3 min.
- Add rigatoni and spinach. Cook stirring often until spinach is wilted, 1 min.
- Add half the Parmesan cheese and half the bacon. Toss to coat.
- Divide pasta between bowls.
- Sprinkle remaining Parmesan cheese and bacon over top.
- Flavor: Many found it delicious and flavourful, though some felt the white wine taste was a bit strong.
- Ease of prep: Quick and simple to prepare, with several noting it was restaurant-quality and easy to make.
- Suggestions: Consider adding more garlic for extra flavour; some enjoyed adding chicken for a heartier meal.
- Portions: Several mentioned the portion size was small, particularly for four servings.
- Leftovers: Reheats well the next day, though some found it a bit dry as leftovers.
