Archive for March, 2012|Monthly archive page

Pasta and Cream Sauce with Pine Nuts and Pancetta

In Main Course, Pasta on March 16, 2012 at 5:24 pm

Serves 3-4 for dinner.


1 box of farfalle pasta (aka butterfly or bow tie)

4oz pancetta

Dash of olive oil

1 stick of butter

1/2 pint of heavy cream

1 1/2 cup frozen peas

3/4 cup finely grated parmigiano reggiano

1/4 cup pine nuts


Sear pancetta in pan with olive oil until it smells good while cooking farfalle simultaneously. Put pancetta aside in cup or bowl.Image


Melt stick of butter in same pan as pancetta. Add heavy cream and parmesan. Stir until gooey. Add in frozen peas and pine nuts. Remove once peas are warm and add in pancetta. Mix in pasta and serve.