Creamy cheese and pancetta rigatoni

Heat half the butter (15 g) with a splash of oil in a small frying pan over a medium heat. When foaming, add 10 sage leaves (16) and cook until crisp. Remove from the pan and set aside. Finely chop the remaining 6 sage leaves. Add the breadcrumbs (25 g) to the pan and sauté until golden and crisp. Stir in the hazelnuts (3 tbsp) and cook for 30 seconds, then remove from the heat.

Place a medium sauté pan over high heat and add the pancetta (100 g). Cook for 5 minutes, stirring, until golden and crisp. Remove from the pan and set aside on kitchen paper.

Return the pan to the heat over medium, and add the remaining butter (15 g), shallots (2) and garlic (2 cloves), then cook for 2-3 minutes. Add the wine (100 ml), turn the heat back up, and simmer until reduced by half. Add the chicken stock (100 ml) and reduce by half. Add the Dijon mustard (1 tsp) and cream (250 ml) and simmer for 3-4 minutes, until thickened. Add the Taleggio (80 g), remaining chopped sage leaves and rosemary (1 sprig).

Meanwhile, cook the pasta (225 g) in a pan of salted boiling water for 7-8 minutes, until al dente.

Drain the pasta with a slotted spoon into the creamy sauce along with two thirds of the Parmesan (20 g), the pancetta and a ladle of pasta cooking water. Spoon into bowls and top with the breadcrumbs, remaining Parmesan and crispy sage leaves.