Farfalle with Pancetta and Peas
69 / 100
Cook the farfalle in boiling salted water according to the package directions until al dente. During the last 4 minutes of cooking, add the peas.
Rinse the parsley, pat dry, and coarsely chop the leaves.
Cut the pancetta into slices, then cut the slices into wide strips.
Heat the olive oil in a large frying pan. Add the pancetta and cook until crispy.
Drain the farfalle and the peas. Add to the pan with the bacon, then season strongly with salt and pepper. Mix the parsley into the farfalle, toss to combine and serve.