This pasta makes great use of those summer tomatoes you may have starting to ripen in your garden. Add in some cream and some smoky, crispy pork belly and you have what my two-year-old son deemed a “dang pasta adventure”.
I have no idea.
But hopefully that’s a good thing? Make yourself and find out!
If you don’t have heirloom tomatoes accessible, regular cherry tomatoes will work just fine.
Farfalle with Crispy Pancetta, Heirloom tomatoes and white wine garlic cream
8 oz. Farfalle(bow tie pasta)
3 oz. Pancetta, diced
1 T. Olive Oil
2 Garlic Cloves, minced
2 Sprigs Fresh Oregano, chopped
1 C. Heirloom Cherry Tomatoes, sliced into rounds
1/2 C. White Wine
3/4 C. Whipping Cream
Ground Black Pepper, to taste
Coarse Sea Salt, to taste
1/4 c. Shredded Parmesan
Fill a stockpot halfway with water, add 1 t. salt and bring to a boil on high heat.
When the water is boiling add the Farfalle and stir once. Reduce the heat to medium high.
Heat a large sauté pan to medium high. Add the diced pancetta and cook until it becomes crispy and golden. Add the olive oil, garlic, and oregano to the pan and sauté for 30 seconds. Add the tomatoes to the pan and sauté for another 1 to 2 minutes, or until the tomatoes begin to burst and give up their juices.
Add the white wine to the sauté pan and stir it around all sides of the pan to deglaze.
When the wine has almost entirely evaporated, pour in the cream. Continue to cook the mixture for another one to two minutes, or until the cream has reduced by half and has become thick enough to coat the back of a spoon.
Add salt and pepper to taste.
At this point, check your Farfalle. It should be about al dente by now. Drain the pasta and add it to your sauté pan on top of the sauce. Sprinkle the shredded Parmesan on top of the pasta. Toss the pasta, cheese, and sauce together until the pasta is thoroughly coated and the cheese has melted into the sauce.