Creamy Rigatoni with Spring Greens, Lemon, Bacon and Chili

• smoked bacon lardons↗150g g

  or pancetta

• olive oil↗drizzle of

  (optional)

• spring greens↗150g g
• garlic cloves↗2

  minced

• chili powder↗pinch of

  plus extra for serving

• rigatoni200g g

  or any short pasta

• double cream↗100ml ml
• egg yolks↗2

  (reserve whites for another recipe)

• parmesan↗30g g

  grated, plus extra for serving

• lemon↗1

  zest and juice

• fresh or frozen peas50g g

Step-by-step instructions

1. 1

   Heat a large skillet over medium heat, add the bacon lardons and fry for 5 minutes until they become crispy and some fat renders into the pan. Add a little oil if the skillet looks dry.

2. 2

   Separate the stems of the spring greens from the leaves, finely chop the stems, roll the leaves and slice them into ribbons. Add the stems, garlic and chili powder to the bacon lardons in the skillet and cook for 2–3 minutes until softened.

3. 3

   Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. One minute before the pasta is done, add the green leaves to the pot.

4. 4

   In a bowl, whisk together the cream, egg yolks, parmesan, and lemon zest with a small amount of seasoning.

5. 5

   Drain the pasta and greens, reserving a cup of starchy cooking water. Transfer the pasta and greens to the skillet with the bacon mixture, reduce the heat to low and pour in the cream mixture. Add the peas, a splash of the reserved pasta water and a little lemon juice. Cook for a few minutes until the sauce thickens enough to coat the pasta and the peas are cooked. Serve with extra parmesan and a sprinkle of chili powder, if desired.