Farfalle with Pancetta, Peas & Grana Padano

Farfalle with Pancetta, Peas & Grana Padano
  • 4Servings


  • 2 tablespoons olive oil
  • 1/3 pound pancetta, diced
  • 3 tablespoons butter
  • 1 onion, finely chopped
  • 2 cups shelled fresh spring peas or frozen peas, preferably organic, thawed
  • 4 cloves garlic, finely chopped
  • 2 tablespoons tomato paste
  • 1 cup chicken stock
  • Salt
  • 1 pound farfalle
  • 1 - 1 1/2 cups grated Grana Padano
  • 1/4 cup flat-leaf parsley, finely chopped


Bring a large pot of water to a boil for the pasta.

In a large skillet, heat the olive oil, two turns of the pan, over medium-high. Add the pancetta and cook until beginning to crisp, 2 to 3 minutes; transfer to paper towels. Add the butter to the skillet. When it foams, add the onion. Cook, stirring often, until the onion softens, about 5 minutes. Add the peas and garlic and cook until the peas are heated through, 2 to 3 minutes. Stir in the tomato paste, then add the stock and simmer until thickened slightly, a couple minutes more; add the pancetta.

Meanwhile, salt the boiling water, add the pasta and cook to al dente.

Add 1/2 cup of the pasta cooking water to the peas; drain the pasta.

Toss the pasta, cheese and parsley with the peas. Serve in shallow bowls.