Rigatoni Formaggi Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add rigatoni and cook uncovered according to package instructions until al dente (usually 10–12 minutes). Reserve 1/2 cup of the pasta cooking water before draining, then drain the rigatoni and set aside.

Prep aromatics and roux

Peel and finely mince the garlic. In a medium sauté pan over medium heat, melt the butter. Add the minced garlic and cook 30–45 seconds until fragrant but not browned. Sprinkle the flour over the butter and garlic, stirring constantly to combine and cook for 30 seconds to remove the raw flour taste.

Make the cream base

Gradually whisk in the whole milk and heavy cream, bringing the mixture to a gentle simmer. Continue whisking until the sauce begins to thicken, about 3–4 minutes.

Finish with cheeses

Lower heat to low. Stir in the grated Pecorino Romano and Parmesan (if using) in small handfuls, stirring continuously until melted and smooth. If the sauce becomes too thick, whisk in up to the reserved 1/2 cup pasta water a few tablespoons at a time until you reach a silky, coats-the-back-of-a-spoon consistency. Season with freshly ground black pepper and red pepper flakes (if using). Taste and add salt only if needed — Pecorino is salty, so you may not need additional salt.

Add the drained rigatoni directly into the sauce pan. Toss gently over low heat for 1–2 minutes to coat the pasta evenly. If the sauce needs loosening, add additional reserved pasta water, 1–2 tablespoons at a time, until desired consistency is achieved.

In a small bowl, toss the arugula with the extra-virgin olive oil, lemon zest, and lemon juice so the greens are lightly dressed.

Fold the dressed arugula into the pasta just before serving so it wilts slightly but retains peppery brightness. Taste and adjust seasoning with black pepper or a small pinch of salt if necessary.

Divide between plates or bowls and garnish with toasted pine nuts if using and an additional light grating of Pecorino Romano. Serve immediately.