- 500g Rigatoni pasta
- 100g thinly sliced Pancetta (hot or mild)
- 150g Tallegio cheese available at good Italian delicatessens (150g Soft blue cheese could be used as a substitute)
- 284g jar St. Dalfour Gourmet Pear fruit spread
- 375 ml vegetable stock
- 2 fresh rosemary stalks
Turn your oven on to 150 degrees (C°)
Bring to the boil 2 litres of salted water, when boiling add your pasta and cook for 10 minutes. Strain and rinse with cold water. Set aside.
Place your slices of pancetta on a greaseproof tray or oven tray with baking paper and crisp in the oven for 5-10 minutes. Keep an eye on them as you do not want them to burn!
While they are cooking add your vegetable stock to a large pot and heat until it is simmering.
Chop your tallegio into small 2cm pieces and pick your rosemary off the stem. Remove the pancetta from the oven and break up into pieces.
Now all your ingredients are ready to be brought together in the pot.
Add the pasta to the stock and stir through. Then add all remaining ingredients including 3 heaped tablespoons of St. Dalfour Gourmet Pear fruit spread and salt and pepper, combine thoroughly.
Take off heat and serve immediately.