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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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Farfalle Pasta With Pancetta And Basil Cream Sauce Recipe