Rich, creamy and irresistibly savoury, this Black Garlic Mustard, Leek & Pancetta Rigatoni is comfort food with a delicious gourmet twist.
Sweet, gently softened leeks, golden crispy pancetta and tender rigatoni are tossed through a velvety sauce made with our Noosa Black Garlic Mustard, cream and freshly grated Parmesan.
The mustard adds gentle warmth, subtle acidity and a rich black garlic umami that beautifully balances the creamy sauce, while fresh chives and a touch of lemon bring everything together.
Perfect for cosy evenings, effortless entertaining or whenever you're craving a restaurant-worthy pasta without spending hours in the kitchen.
Serves: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Ingredients
For the Pasta
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350 g rigatoni or your favourite short pasta
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150 g pancetta, diced
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2 medium leeks, white and pale green parts thinly sliced
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1 tbsp extra virgin olive oil
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20 g unsalted butter
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100 g frozen peas, thawed
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1 tsp fresh thyme leaves
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Finely grated zest of ½ lemon
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Sea salt and freshly ground black pepper
For the Black Garlic Mustard Cream Sauce
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3 tbsp Noosa Black Garlic Mustard
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200 ml thickened cream
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60 g Parmesan, freshly grated
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Up to ½ cup reserved pasta cooking water, as needed
To Serve
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2 tbsp finely chopped fresh chives
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Extra freshly grated Parmesan
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Freshly ground black pepper
Method
Step 1: Cook the Pasta
Bring a large saucepan of generously salted water to the boil.
Add the rigatoni and cook according to the packet instructions until al dente.
Before draining, reserve approximately 1 cup of the pasta cooking water.
Drain the pasta and set aside.
Step 2: Crisp the Pancetta
Heat the extra virgin olive oil in a large, heavy-based frying pan over medium heat.
Add the diced pancetta and cook for approximately 4–5 minutes, stirring occasionally, until beautifully golden and crisp.
Using a slotted spoon, transfer half the pancetta to a small plate and set aside for garnishing.
Leave the remaining pancetta and rendered fat in the pan.
Step 3: Soften the Leeks
Reduce the heat to medium-low and add the butter to the frying pan.
Add the sliced leeks and cook gently for approximately 8–10 minutes, stirring occasionally, until soft, sweet and lightly golden.
Stir through the fresh thyme leaves.
Avoid browning the leeks too quickly, as their delicate sweetness is an important part of the sauce.
Step 4: Prepare the Cream Sauce
Pour the thickened cream into the pan with the softened leeks and pancetta.
Bring to a gentle simmer, then add the peas and finely grated lemon zest.
Cook for approximately 2–3 minutes until the peas are warmed through and the cream has thickened slightly.
Step 5: Add the Black Garlic Mustard
Reduce the heat to low.
Stir in the Noosa Black Garlic Mustard until completely incorporated and the sauce becomes smooth and creamy.
The mustard will bring a beautiful depth of savoury flavour and subtle warmth to the sauce.
Avoid boiling once the mustard has been added.
Step 6: Combine the Pasta
Add the drained rigatoni to the frying pan, along with the freshly grated Parmesan.
Toss gently to coat every piece of pasta in the Black Garlic Mustard Cream Sauce.
Gradually add a little reserved pasta cooking water, stirring continuously, until the sauce becomes silky and clings beautifully to the rigatoni.
Season with freshly ground black pepper and additional salt if required.
Step 7: Finish and Serve
Divide the creamy rigatoni between warm serving bowls.
Scatter over the reserved crispy pancetta, freshly chopped chives and extra grated Parmesan.
Finish with a generous crack of black pepper and serve immediately.
Noosa Black Garlic Tip
For an even deeper black garlic flavour, stir an additional teaspoon of Noosa Black Garlic Mustard through the finished pasta just before serving.
The starchy pasta cooking water is the secret to a beautifully silky sauce. Add it gradually to loosen the cream and help the sauce coat the pasta evenly.
For a vegetarian variation, replace the pancetta with golden sautéed mushrooms and use a vegetarian hard cheese instead of Parmesan.
Why We Love This Recipe
Our Noosa Black Garlic Mustard transforms a classic creamy pasta into something wonderfully indulgent.
Its creamy Dijon-style character complements the sweet leeks and salty pancetta, while the aged black garlic adds a rich, savoury complexity that beautifully balances the Parmesan cream sauce.
The gentle acidity of the mustard cuts through the richness, creating a deliciously well-rounded dish that feels both comforting and sophisticated.
Simple ingredients, beautiful flavours and just one frying pan for the sauce. This is exactly the kind of gourmet comfort food we love.
Products Used:
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Noosa Black Garlic Mustard