Farfalle with peas and pancetta

Farfalle with peas and pancetta
  • 15

    min prep time
  • 25

    min cook time
  • 4-5



  • 150gr cubed pancetta
  • ¼ cup olive oil
  • 1 medium white onion, sliced
  • ½ cup white wine
  • 2 cups chicken stock
  • 454gr Stefano farfalle
  • 1 ½ cups frozen peas
  • Salt and freshly ground black pepper, to taste
  • Grated parmesan and mint leaves, to garnish


  1. In a large frying pan, heat olive oil on medium heat. Add pancetta and cook until golden brown.
  2. Add onion to the pancetta and cook for 3 minutes.
  3. Add white wine and reduce.
  4. Add chicken stock and peas and bring to a boil to reduce, about 5 minutes.
  5. In the meantime, cook pasta in boiling salted water, according to instruction on package.
  6. Drain pasta once done and add to the sauce. Toss to coat for 1 minute.
  7. Serve the pasta on a large platter and garnish with freshly grated parmesan and mint leaves.

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