This recipe had our names written all over it. Phil loves all things meat, so the idea of cooking with pancetta was a no brainer. He seriously was like a little kid walking up to the deli counter, as he proudly ordered a pound of pancetta. I on the other hand love all things ricotta. One of my favorite holiday treats was my aunt’s slow-baked ricotta, which would be placed on a piece of hard Italian bread with roasted red peppers. My nonna would also bake the most amazing ricotta cookies, which my mom still makes on special occasions today. This recipe was a must, when we were ear marking Ramsay’s cookbook.
- 1 lb. farfalle
- 3 tbsp olive oil
- 1 lb. pancetta, chopped into cubes
- 2 large garlic clove, finely chopped
- 1/4 c. heavy cream
- 1-1/3 c. peas, frozen
- 1 c. ricotta
- Salt and pepper for taste
- 1.Cook the pasta in boiling salted water until al dente, according to packet instructions.
- 2.Meanwhile, put the pancetta in a dry frying pan large enough to hold the pasta when cooked. Fry for 5 minutes until the pancetta cubes are cooked through and lightly coloured on the outside, then add the garlic and cook for 1 minute until soft but not coloured. Turn off the heat.
- 3.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.
- 4.Tip the pasta and peas into the pan with the pancetta and stir well over a low heat. Add the heavy cream and stir, 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.
- 5.Serve the farfalle hot, drizzled with a little olive oil.