Pancetta, Broccoli and Dolcelatte Rigatoni

This recipe is based on one of my favourite dishes from my local Italian restaurant. It’s a powerhouse of a dish, with a creamy, cheesy sauce and salty pancetta. Topped with plentiful Parmesan and freshly ground black pepper, and it’s an absolute dream.

I’ve added broccoli to my version – it goes beautifully well with the sauce and adds a bit of fresh greenery.

It’s one of those meals where you eat your gorgeous bowlful of pasta and immediately feel comforted. It’s like a hug.

The Ingredients

This dish uses smoky pancetta – an absolute necessity here. Although you could switch for smoky bacon, it won’t quite be the same. Do try to use a good high quality pancetta if you can get it.

Next up is the dolcelatte. Dolcelatte is a soft, blue Italian cheese. It’s very mild in flavour, not like a Stilton or other strong blue cheese- it’s more like a creamy mild goats cheese. It works beautifully in this dish, offering just a light undertone of creaminess and saltiness. You could substitute it with a soft goats cheese, if you like.

I’ve used tender stem broccoli in this dish. It’s not something that is used in the dish I based it on, but I did love it here. In all honesty, I just wanted to add some veg to my evening meal, and this was perfect. I always find tender stem broccoli a little luxurious- it’s a sweeter, smarter version of standard broccoli. The great benefit here is that it cooks so quickly, ensuring that this meal is ready in just 10 minutes.

Next up, rigatoni. Now, I used rigatoni simply because that’s what the restaurant uses! It works, but you could easily sub for some penne if that’s easier for you to get hold of.

I hope you enjoy this easy, quick yet delightful dish. It’s ready in the time it takes for the pasta to cook – making it perfect for those weeknights when you have little time but still want something special.

This recipe serves 4.

Pancetta, Broccoli and Dolcelatte Rigatoni

Save This Recipe
Harriet Young
A decadent pasta dish which is ready quickly enough to rustle up on a week night.
Total Time 15 minutes
Course Main Course
Cuisine Italian
Servings 4 people


  • 100 g diced pancetta
  • 1 onion, diced
  • 200 g tender stem broccoli
  • 100 g Dolcelatte
  • 100 ml creme fraiche
  • 300 g rigatoni


  • First, bring a large pot of water to the boil. Add your pasta and cook for 10-12 minutes until al dente.
  • Put a wide based pan on a medium heat. Add your pancetta and cook for 1 minutes, then add the onion. Cook for another 3 minutes until the pancetta is golden.
  • Cut the broccoli into 2cm chunks and add to the pan. Cook for 2 more minutes.
  • Add a dash of water to the pan, then stir in the crème fraiche and dolcelatte. Turn the heat down to low and cook gently, stirring often for 5 more minutes.
  • When the pasta is cooked, drain and retain 1 mugful of the pasta water. Toss the pasta with the sauce and enough water to make it mix together nicely.
  • Serve immediately, topped with black pepper and Parmesan.
Keyword broccoli, cheese, pancetta

One response to “Pancetta, Broccoli and Dolcelatte Rigatoni”

  1. […] I like to order something different each time, but on this particular visit I ordered a dish I’d had before- the Rigatoni Made in Italy. My (hardly groundbreaking) theory is that a dish must be pretty darn good for you to put your name to it, and this one is. Perfectly cooked rigatoni tossed in a dolcelatte sauce with pancetta, sun dried tomatoes and onion. It’s the most delicious dish and I know I’ll order it many more times. I’ve actually made my own dupe here. […]

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Hi there!

I’m Harriet, writer and cook, and I’m so pleased to have you here! I love nothing more than cooking delicious food and sharing it with the world. You can find out more about me here.

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