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Farfalle Pasta With Pancetta And Basil Cream Sauce

Western.Chefs's picture
  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)
  Salt To Taste

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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6043 Calories from Fat 3007

% Daily Value*

Total Fat 338 g520.5%

Saturated Fat 177.1 g885.3%

Trans Fat 0 g

Cholesterol 805 mg268.3%

Sodium 1123.2 mg46.8%

Total Carbohydrates 530 g176.7%

Dietary Fiber 28 g112.2%

Sugars 31.7 g

Protein 164 g327.9%

Vitamin A 310.6% Vitamin C 118.7%

Calcium 92.7% Iron 103.4%

*Based on a 2000 Calorie diet

Farfalle Pasta With Pancetta And Basil Cream Sauce Recipe