Farfalle with Pancetta
(Farfalle alla Pancetta)
Ingredients:
3 and 1/2 oz (100 grams) pancetta (smoked if available)
1 fresh chilli, seeded and chopped
9 oz (250 grams) tomatoes, peeled and chopped
1 tablespoon extra virgin olive oil
7 fl oz (200 ml) double cream
12 oz (350 grams) farfalle
1 oz (25 grams) Parmigiano cheese, freshly grated
Salt
Directions:
Heat the olive oil in a pan.
Add the pancetta and chilli and cook over a medium heat for about 5 minutes until lightly browned.
Add the tomatoes.
Season with salt and cook over a low heat for 25-30 minutes.
Stir in the cream and cook over a very low heat for another 5 minutes until thickened.
Cook the farfalle pasta in a large pan of salted, boiling water until 'al dente'.
Drain.
Pour into the sauce and cook, stirring constantly, for 30 seconds.
Sprinkle with the Parmigiano cheese and serve. Serves 4.