Rigatoni with Ricotta, Bacon & Pistachios

This is the kind of pasta you make when you want something rich and comforting without standing over the stove for long. Soft ricotta turns into a sauce almost on its own, bacon brings depth, and pistachios add texture without extra work.

It’s filling, forgiving, and very hard to mess up.

---

Ingredients

• Rigatoni pasta
• Ricotta cheese
• Bacon, roughly chopped
• Olive oil
• Garlic, lightly crushed
• Unsalted pistachios, roughly chopped
• Black pepper
• Salt

Optional

• Lemon zest
• A small handful of grated hard cheese (Parmesan-style)

---

Instructions

1. Start with the bacon.
   Cook it slowly in a wide pan until it renders its fat and turns lightly crisp. Remove from heat and set aside.
2. Cook the pasta meanwhile.
   Boil rigatoni in well-salted water until just tender. Reserve some cooking water before draining.
3. Soften the base.
   In the warm bacon pan, add a splash of olive oil and garlic. Heat gently until fragrant, not browned.
4. Build the sauce off the heat.
   Stir in ricotta and a little pasta water to loosen it. The sauce should be creamy, not thick.
5. Combine everything.
   Add pasta, bacon, and pistachios. Toss gently until coated.
6. Finish simply.
   Season with black pepper, salt if needed, and optional lemon zest.

---

Variations:

• Swap bacon for crispy mushrooms for a meat-free version.
• Add spinach or peas at the end for freshness.
• Use chili flakes if you like gentle heat.

👉 This works especially well when you want a proper meal with minimal effort.

Related recipes: S’mores-Style French Toast, Savory Dutch Baby with Salmon, Creamy Truffle Pasta