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 |