Pancetta and radicchio rigatoni | Women's Weekly Food
Ingredients Method 1.Cook pasta in medium saucepan of boiling water, uncovered, until tender.
Ingredients
- 250 gram rigatoni pasta
- 3 slice pancetta (45g)
- 15 gram butter
- 1 small_piece leek (200g), sliced thinly
- 1/2 cup (125ml) pouring cream
- 1 medium_piece radicchio (200g), sliced thinly
- 1/4 cup fresh flat-leaf parsley leaves
- 1 teaspoon finely grated lemon rind
- 2 tablespoon lemon juice
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