Parmesan bow-ties with crispy pancetta

Name: Parmesan bow-ties with crispy pancetta
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 3 cups dry farfalle; 150 g diced pancetta; 1 shallot, finely chopped; 3 tbsp butter; 2 tbsp all purpose flour; 1 cup whole milk; 1 cup grated parmesan; 1/2 cup chopped Italian parsley

Robert Gonzal @robert

Vancouver BC

My wife and daughter love mac and cheese. Me, not so much. We all love parm, though, and my daughter's obsessed with bows, so this dish is a nice compromise.

Robert Gonzal @robert

Vancouver BC

My wife and daughter love mac and cheese. Me, not so much. We all love parm, though, and my daughter's obsessed with bows, so this dish is a nice compromise.

Saved

Ingredients

30 minutes

4 servings

3 cupsdry farfalle
150 gdiced pancetta
1shallot, finely chopped
3 tbspbutter
2 tbspall purpose flour
1 cupwhole milk
1 cupgrated parmesan
1/2 cupchopped Italian parsley

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Steps

30 minutes

1

Cook the farfalle according to the package instructions. While the pasta's boiling, continue with the crispy pancetta and cream sauce.
2

Add the pancetta to a skillet on medium-high heat. Saute until the pancetta starts getting toasty (about 3 to 4 minutes). Drain excess oil from the skillet as needed. Add the shallots and continue frying another minute, then remove the mixture to a paper-towel lined plate and set aside.
3

Melt the butter in a medium saucepan over medium heat. Let simmer until the butter turns caramel in colour and gives off a nutty aroma (about 3 to 5 minutes). Whisk in the flour. Keep whisking for 2 to 3 more minutes.
4

Whisk the milk into the saucepan. Keep whisking until the sauce is a little thicker than heavy cream. Add the cheese, and salt and pepper to taste, and whisk until smooth.
5

Mix the parsley with the pancetta. Drain the noodles. Toss the bow-ties withe the cream sauce and top with the pancetta crumble.