Pasta in the summertime? I know, I know, it’s more the time of year for grilling and if any pasta- a pasta salad, but bear with me!
I love food, and of all of the foods out there, pasta has been and always will be my favorite. It is so versatile, the possibilities are ENDLESS. Pasta comforting, and somehow ALWAYS tastes one million times better leftover, even when you didn’t think it getting better was even possible. A good pasta is like a big warm hug, it’s never too hot and sunny out for me to turn a good hug down, ya know?
So although I love food, I do NOT like onions. Very rarely will you find me ever cooking anything that has the flavor of onions because onions just aren’t my jam. That being said, I used a small amount of green onions, so really the sauce took on the flavor of the garlic with a subtle hint of onion and it was delish. If you are an onion lover, just add more- the sauce will turn the prettiest light green color, perfect for spring and summer! I added salt to the water and pancetta is pretty salty, so I didn’t end up salting the sauce at all. I did add some fresh black pepper to the pasta before stirring and serving and that was delish!
Enough babbling, I know you came here for the recipe so let’s get to it, yeah?
Grab your favorite pasta pot and bring it to a boil. Once it comes to a boil, add sea salt and the rigatoni and cook to al dente (be sure to keep about 1 cup of water for the sauce)
While waiting for the water to come to a boil, grab a big frying pan and add a little olive oil and get that pancetta crispy! If you can’t find prepackaged pancetta at the store, they have it at the deli and you can dice it at home! I’d say go for about 4oz!. Once it’s crispy, remove from pan, reduce heat and add the cream, two big cloves of smashed garlic and the greens of the green onions- you’re really just wanting to soften them up a bit and infuse the oil. Remove from heat and allow to cool. Once it’s cooled, add it to your blender and blend until smooth, then return to low heat.
At this point, I added about a tablespoon of grated parmesan, but thats all your preference. Then add the pancetta back in and whisk in the reserved pasta water- eyeball it, y’all- you know the consistency you will want your sauce! Add pasta and sauce to a serving bowl and stir gently to incorporate. Then add in a few handfuls of arugula, some lemon zest, fresh black pepper and grated or shaved parmesan!
Guess what? Its that easy. Dinner in about 15 minutes from start to finish and its AMAZING! We ran out to the store after dinner and I came home and had more…little miss “can I get that without onions?” is all about it. Also- this is suuuper good cold!
- 1lb Rigatoni
- 4oz Pancetta
- 2-3 Cloves Garlic (smashed)
- 1-4 Cups of Greens of Green Onions (chopped)
- 1 Cup of Heavy Cream
- Grated & Shredded Parmesan Cheese
- Fresh Black Pepper (to taste)
- 1-2 tsp Lemon Zest
- Bring Pasta water to a boil. Add salt and noodles, cook to al dente and reserve about 1 cup of cooking water.
- Add a drizzle of good olive oil to a large pan and brown pancetta, remove from pan and reduce heat.
- Add smashed cloves of garlic, onion greens and cream and just lightly warm it enough to infuse the oil and cream with the flavor. Remove from heat and allow to cool before blending.
- Once cool, add to blender and blend until smooth. Add back to low heat and stir in pancetta and some grated parmesan (optional). Whisk in cooking water to sauce until you have your desired creaminess.
- Add noodles and sauce to a large serving bowl and gently stir to fill every noodle with your delicious creamy sauce!
- At this pint I add a few handfuls of fresh arugula, shaved or shredded parmesan, lemon zest and pepper.
- Serve and watch everyone go for seconds!
- *This is also DELICIOUS cold! Would be awesome alongside a big burger at a summer BBQ!