Farfalle With Pancetta And Peas In A Roasted Garlic Cream Sauce

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 1/2 lb bow tie pasta
• 2 tablespoons olive oil
• 2 -3 slices pancetta, chopped in small pieces
• 1/2 cup chopped onion
• 1/2 cup button mushroom
• 1/2 cup chopped roasted red pepper
• 1/2 cup seeded and chopped tomato
• 1 cup milk
• 1/2 head roasted garlic, paste
• 3 ounces cream cheese
• 1/2 cup grated parmesan cheese
• 2 fresh sage leaves, chopped fine
• salt and black pepper (according to taste)
• 1/2 cup frozen green pea, thawed

Recipe

• 1 boil pasta according to instructions on box drain and set aside. save 1/2 cup pasta water and discard rest.
• 2 add oil to heated pan. add pancetta to the oil and let it render and get crispy a little for a couple of minutes on medium heat. take pancetta out (leave oil in the pan) of pan and set aside.
• 3 add onions to the skillet and caramelize them over low to medium heat.
• 4 add mushrooms to caramelized onions and increase the flame to medium high. sauté the mix for about 30 seconds.
• 5 add red peppers and tomatoes to the mix and flip the mixture for about 20-30 seconds seconds until mixed well.
• 6 add milk to the mix and bring it to simmer. lower the heat and add roasted garlic paste to the mix and incorporate well.
• 7 add cream cheese and parmesan to the mix and mix well -- let it simmer until cream cheese, garlic, and parmesan is mixed well into milk forming smooth sauce.
• 8 add sage, salt and pepper (to taste) to the sauce and mix well. add peas and pasta to mix and cook in the pan for a minute or so until pasta is well coated.
• 9 add pancetta to the pasta and serve. (use pasta water to thin the sauce if it gets too thick).