Busy weeknights seem to have become the norm in our household. With my husband working late at school two nights a week and things ramping up at my own job, having an easy weeknight meal is a must! We of course are still trying to make Italian food too and I am so happy we found the “Farfalle con pancetta e piselli” recipe by Gennaro. Note: We made one notable deviation from Gennaro’s recipe, substituting a pound of our own homemade pasta for the 10 oz. of farfalle he specifies. To account for this, we made an extra half-batch of the pea and pancetta mixture detailed below. Enjoy!
- 1 TBS Extra Virgin Olive Oil
- 2 TBS butter
- 1 small onion, finely chopped
- 1 ½ oz pancetta or bacon finely chopped
- 9 oz frozen peas
- 2/3 cup hot vegetable stock
- 1 tbs finely rated parmesan plus extra for serving (optional)
- 3 large eggs, beaten to blend
- 2 cups all-purpose flour
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
Gently heat the extra virgin olive oil and butter together in a frying plan until the butter has melted
Increase the heat to medium, add the onion and pancetta and sweat until the onion has softened and the pancetta is golden.
Stir in peas and add the hot stock and parmesan, cover with a lid and cook on a medium heat for 3-4 minutes, until the peas are cooked and the stock has absorbed.
The Dough & combining sauce
Mix eggs, flour, oil, and salt in the bowl of a stand mixer with your hands until a shaggy dough forms. Knead with dough hook until dough is smooth and elastic, about 10 minutes. Cover dough with plastic wrap and let rest at least 30 minutes.
Cut and roll using pasta maker up to the 5 setting and place on floured surface.
Meanwhile, bring a large saucepan of lightly salted water to a boil and cook the pasta until al dente. Drain, add to the sauce and mix well. Serve immediately with parmesan.