According to Food & Beverage Director Vince Dito, “This dish is old-world comfort food with a lemon twist. A cream sauce with accents from salty, meaty pancetta could be really heavy and one-dimensional, but the addition of lemon cuts through that richness and balances the dish. Using the “bow-tie” farfalle gives it a good textural bite and a bit of fun, too.”
Farfalle with Pancetta and Lemon Cream
Salty pancetta and tangy lemon are the perfect partners for pasta in this recipe courtesy of Mary’s Pizza Shack.
| INGREDIENTS: | AMOUNT: |
|---|---|
| Barilla® farfalle | 6 lbs. |
| extra-virgin olive oil | 3 cups |
| pancetta, 1/4-inch dice | 2 1/4 lbs. |
| butter | 1 1/2 lbs. |
| heavy cream | 3 3/4 qt |
| lemon juice | 3 cups |
| Parmesan cheese, grated | 25 oz |
| salt | As needed |
| black pepper, freshly ground | As needed |
| nutmeg, freshly ground | As needed |
Makes 24 Servings
Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
For each serving, to order: Saute 1 1/2 oz pancetta in 1 oz oil until browned. Add 1 oz butter and melt. Stir in 5 oz cream. Reduce for about 2 minutes, until thickened.
Reheat 2 cups pasta in boiling salted water for 40 to 60 seconds. Drain.
Remove the sauce from the heat and stir in 2 Tbsp lemon juice and 1 oz Parmesan. Add salt, pepper, and nutmeg to taste. Toss with the hot pasta, plate, and garnish with an additional 1 tsp Parmesan and a dusting of nutmeg.
