Farfalle Pasta With Pancetta And Basil Cream Sauce
|Farfalle||1 1⁄2 Pound (Bow Tie Pasta)|
|Butter||1⁄4 Cup (4 tbs) (1/2 Stick)|
|Garlic||4 Clove (20 gm), minced|
|Smoked pancetta||10 Ounce, julienned|
|Scallions||3 , minced|
|White wine||1 Cup (16 tbs)|
|Heavy cream||2 Cup (32 tbs)|
|Freshly ground pepper||To Taste|
|Finely chopped fresh basil||5 Tablespoon|
|Finely chopped fresh parsley||2 Tablespoon|
|Grated parmesan cheese||2 Tablespoon (Adjust Quantity As Needed)|
In a large saucepan cook the farfalle until al dente.
Drain and set it aside.
In a large skillet heat the butter over moderate heat and saute the garlic.
Add the pancetta and cook until just crisp.
Drain the fat from the pan and return the pan to heat.
Add the scallions and deglaze with wine, reducing the wine to half.
Add the cream, seasonings, and herbs, and blend well.
Toss the pasta with the cream sauce and top with Parmesan.