Mains
Farfalle with pancetta and corn
I dig pasta with cream sauce. This one has some late summer veggies, and a nice dose of pork product to make it interesting. This is another easy weeknight dish.
| Mise en Place |
| Veggies |
Meats |
| 1 cup |
cooked corn kernals |
8 oz |
panchetta |
| 1 small |
onion, small dice |
|
|
| 1 dozen |
cherry tomatoes, halved |
|
|
| Dairy |
Staples |
| 1/2 cup |
heavy cream |
8 oz |
dry farfalle |
| 4 tbs |
butter |
|
|
| Equipment |
| 1 pot |
salted, boiling water |
| 1 |
colander |
| 1 |
saute pan, medium low heat |
| Directions |
| Step |
Action |
| 1 |
Prepare farfalle according to package directions |
| 2 |
Meanwhile in saute pan, render pancetta. Set aside |
| 3 |
In rendered fat, cook onions with a big pinch of salt till soft |
| 4 |
When farfalle done, evac to colander |
| 4 |
Add in corn and tomatoes to saute pan |
| 5 |
Add in butter, melt. Then whisk in cream |
| 6 |
Fold in fafalle, plate and serve |
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