Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Rigatoni al Forno with Pancetta, Artichokes, Crème Fraîche and Parmesan
This is my version of Niki Segnit’s wonderful pancetta and artichoke pasta in <i>The Flavour Thesaurus</i> – both my favourite cookbook, and my favourite pasta dish. This version has marginally less cheese and cream – I would direct you to her book for the unashamedly delicious and rib-sticking original. My amendments over the years are the result of not usually having enough ingredients, rather than any desire to go low-fat.
|artichokes, drained (reserve the oil)|
|white onion, finely chopped|
|fresh flat-leaf parsley, finely chopped|
|sea salt and freshly ground black pepper|
|Parmesan cheese, grated|
From the book