Indulge in the perfect balance of flavours with this rigatoni dish. It’s fresh, satisfying and perfect for scarpetta to mop of every last drop of the sauce! Ingredients: 2 organic Sicilian lemons 320g Barilla Bronzo Mezzi Rigatoni 80g Culatello raw ham, thinly sliced into 3mm ribbons 150g white cream 150g grated parmesan cheese 60g butter 2 tsp crushed pink peppercorns, or to taste Method: 1. Peel and segment the lemons, discarding the white pith, membrane and pips. 2. Roughly chop the peel and flesh and tip into a pan. 3. Add 150ml water and bring to a simmer. 4. Cook over a gentle heat for 15 minutes until the peel is tender. 5. Tip into a blender, blitz to a smooth puree and set aside. 6. Bring a pot of salted water to a boil and cook the Rigatoni according to packet instructions, until al dente. 7. Drain, reserving 150ml cooking water. 8. Heat a skillet until medium hot. Add the Culatello ham and fry until crispy and golden. Remove from the pan, discarding any fat. 9. Pour the...