Farfalle with ricotta and crisp pancetta

Published on 8 January 2016

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INGREDIENTS FOR 2 PEOPLE

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160/200 g farfalle
200 g ricotta
100 g grated Parmigiano
100 g pancetta
Extra virgin olive oil
Salt, pepper
Start pasta cooking as sauce is quick. I brown diced or sliced pancetta in oil, turn off and keep warm once golden and crisp.

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I work ricotta and Parmigiano in a bowl.

I add plenty of ground pepper.

I mix in oil.

I add a ladle pasta water.

I mix into a soft sauce.

I add cooked pasta to cream.

I add pancetta, reserving garnish pieces.

I serve with reserved pancetta, oil and more pepper if liked.

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