This is a weeknight staple in our house and something that the whole family never tires of. It comes together very quickly and leans heavily on pantry and fridge staples like pancetta, frozen peas and pasta. The pancetta can also be substituted for guanciale or even sausages removed from their casing and rolled into small meatballs. Just be sure to brown the sausage meat before adding the cream. Serve with plenty of grated parmigiano reggiano and everyone is happy.

INGREDIENTS

• 150g flat pancetta, rind removed and cut into lardons
• extra virgin olive oil, for cooking, if needed
• 150ml pure cream
• 30g unsalted butter
• pinch of freshly grated nutmeg
• 350g rigatoni
• 150g frozen or fresh peas
• sea salt and black pepper
• grated parmesan, to serve

METHOD

1. Place the pancetta in a large frying pan and place over a medium heat. Slowly cook the pancetta until beginning to colour. There is no need to add any oil, as the pancetta will release its own fat to cook in, but if the pancetta isn't particularly fatty, add a drizzle of extra virgin olive oil.
2. Once the fat has rendered, add the cream, butter and nutmeg to the frying pan and simmer for a few minutes until it begins to thicken. Keep warm.
3. Meanwhile, cook the pasta in a large pot of generously salted boiling water. A few minutes before the pasta is ready, add the peas to the same pot fo about 30 seconds.
4. Use a sieve to drain the pasta and peas directly into the frying pan with the sauce. Stir to coat, then add about half a cup of the pasta water, as needed, to create a luscious sauce. Cook for another minute or two until the pasta is al dente and the sauce is thick and creamy. Season to taste and serve topped with grated parmesan.

Serves 4

This recipe is from episode two of Good Food Kitchen season 2, screening on 9Now.