Farfalle with Pancetta and Peas in a Roasted Garlic Cream Sauce
Elevate your weeknight pasta game with this decadent Farfalle with Pancetta and Peas in a Roasted Garlic Cream Sauce. Perfectly al dente bowtie pasta is smothered in a luscious sauce made from roasted garlic, heavy cream, and Parmesan cheese, delivering a rich, complex flavor that will tantalize your taste buds. Crispy, golden pancetta adds a savory crunch, while sweet, tender peas bring balance and a pop of freshness to the dish. The highlight? Roasting an entire bulb of garlic transforms it into a caramelized, buttery paste that infuses the sauce with deep, mellow sweetness. Quick to prepare yet impressively indulgent, this recipe is perfect for cozy dinners or entertaining guests. Serve it with a sprinkle of fresh parsley and a side of crusty bread to soak up every last drop of that creamy goodness.
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Recipe Information
Ingredients
- 12 oz farfalle pasta
- 6 oz pancetta, diced
- 1 cup frozen peas
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 1 whole garlic bulb
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp fresh parsley, chopped (optional)
- 4 quarts water
Instructions
Preheat your oven to 400°F (200°C).
Cut the top off the garlic bulb to expose the cloves. Drizzle with 1 tbsp of olive oil and wrap it in aluminum foil. Roast in the oven for 30 minutes, until the cloves are golden and soft.
While the garlic roasts, bring 4 quarts of water to a boil in a large pot. Add a generous pinch of salt and cook the farfalle pasta according to package instructions. Reserve 1/2 cup of pasta water before draining, then set the pasta aside.
In a large skillet over medium heat, add the diced pancetta. Cook until crispy, about 5-7 minutes, then transfer to a paper towel-lined plate. Leave the rendered fat in the skillet.
Reduce the heat to low, and add 2 tbsp of butter to the skillet with the pancetta fat. Squeeze the roasted garlic cloves into the pan, smashing them with a spoon to create a smooth paste.
Pour the heavy cream into the skillet and stir to combine with the roasted garlic. Simmer gently for 3-4 minutes, allowing the flavors to meld.
Stir in the grated Parmesan cheese, 1/2 tsp of salt, and 1/4 tsp of black pepper. Mix until the sauce is creamy and smooth.
Add the cooked farfalle, crispy pancetta, and peas to the skillet. Toss to combine, ensuring the pasta is well-coated in the sauce. If the sauce is too thick, add a bit of the reserved pasta water, 1 tablespoon at a time, until the desired consistency is reached.
Taste and adjust seasoning if needed. Garnish with fresh parsley, if using, and serve immediately.
Nutrition Facts
Calories |
3554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.9 g | 261% | |
| Saturated Fat | 100.0 g | 500% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 501 mg | 167% | |
| Sodium | 5314 mg | 231% | |
| Total Carbohydrate | 313.9 g | 114% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 22.3 g | ||
| Protein | 114.6 g | 229% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1419 mg | 109% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 1170 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
