Farfalle With Pancetta and Peas in a Roasted Garlic Cream Sauce
- 12 lb bow tie pasta
- 2 tablespoons olive oil
- 2 -3 slices pancetta, chopped in small pieces
- 12 cup onion, chopped
- 12 cup button mushroom
- 12 cup roasted red pepper, chopped
- 12 cup seeded and chopped tomato
- 1 cup milk
- 12 head roasted garlic, paste
- 3 ounces cream cheese
- 12 cup parmesan cheese, grated
- 2 sage leaves, fresh, chopped fine
- salt and black pepper, (according to taste)
- 12 cup green pea, frozen, thawed
DirectionsBoil pasta according to instructions on box drain and set aside.
save 1/2 cup pasta water and discard rest.
Add oil to heated pan.
Add Pancetta to the oil and let it render and get crispy a little for a couple of minutes on medium heat.
Take pancetta out (leave oil in the pan) of pan and set aside.
Add onions to the skillet and caramelize them over low to medium heat.
Add mushrooms to caramelized onions and increase the flame to medium high.
Saute the mix for about 30 seconds.
Add red peppers and tomatoes to the mix and flip the mixture for about 20-30 seconds seconds until mixed well.
Add milk to the mix and bring it to simmer.
Lower the heat and add roasted garlic paste to the mix and incorporate well.
Add cream cheese and parmesan to the mix and mix well -- let it simmer until cream cheese, garlic, and parmesan is mixed well into milk forming smooth sauce.
Add sage, salt and pepper (to taste) to the sauce and mix well.
Add peas and pasta to mix and cook in the pan for a minute or so until pasta is well coated.
Add pancetta to the pasta and serve.
(Use pasta water to thin the sauce if it gets too thick).