Bacon, peas, and cream make a classic pasta sauce. I’ve lightened the whole dish here by using crème fraîche instead of heavy cream, and naturally low-fat ricotta cheese instead of Parmesan.
SERVES: 2
INGREDIENTS:
- 8 ounces dried farfalle pasta
- 5 ounces smoked pancetta
- 1 garlic clove, peeled and finely chopped
- ⅔ cup frozen peas
- 3 Tbsp crème fraîche
- ½ cup ricotta cheese
- Sea salt and freshly ground black pepper
- Olive oil
INSTRUCTIONS:
- Cook the pasta in boiling salted water until al dente, according to the package instructions.
- Meanwhile, put the pancetta in a dry frying pan large enough to hold the pasta when cooked. Cook for 5 minutes until cooked through and lightly colored on the outside, then add the garlic and cook for 1 minute until soft but not colored. Turn off the heat.
- Three minutes before the pasta is ready, add the peas to it to cook through. Drain well, reserving a couple of tablespoons of the cooking water.
- Tip the pasta and peas into the pan with the pancetta and stir well over low heat. Add the crème fraîche and stir until melted, adding a tablespoon or two of the pasta cooking water to loosen if necessary. Dot in the ricotta, gently mixing. Taste and adjust the seasoning as necessary.
- Serve the farfalle hot, drizzled with a little olive oil.
HOW TO MAKE SILKY PASTA SAUCES:
- Whenever you make a creamy pasta dish, always stir in a little of the pasta water to make the sauce silky smooth.
