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Farfalle with Creamy Carrots and Pancetta
This one-pot pasta dish is a riff on a unique recipe from “Thirty Minute Pasta” by Giuliano Hazan. A full pound of carrots plus a knob of butter, a shot of cream and a good dose of Parmesan combine to make a sauce that’s flavorful and rich without being heavy. Salty pancetta and briny capers balance the natural sweetness of the carrots. To make quick work of carrot prep, you can use a food processor fitted with the shredding disk instead of a box grater.
4 to 6
Servings
Tip
Don’t forget to cover the pot after adding the pasta. Keeping as much moisture as possible trapped inside will help both the pasta and carrots cook evenly.
40 minutes
Ingredients
-
4
ounces pancetta, finely chopped
-
1
pound carrots, peeled and shredded on the large holes of a box grater
Directions
-
01In a large Dutch oven over medium, cook the pancetta, stirring occasionally, until lightly browned, about 5 minutes. Using a slotted spoon, transfer to a paper towel-lined plate; set aside. Add the carrots to the pot along with 1 tablespoon butter, 1 teaspoon salt and ½ teaspoon pepper. Cook, uncovered and stirring often, until the carrots begin to soften, 3 to 5 minutes.
Reviews
August 28, 2022
Flavortown
Delicious! So much flavor from relatively little fat. This is a keeper.
January 18, 2025
Flavor and health
This recipe was easy and not sweet—if you are worried about all of the carrots. My teenager loved it.
February 19, 2024
Easy one pot pasta
Very tasteful. Easy Monday souper, liked the one pot concept. With some imagination, its a healthy mac and cheese. Creamy but not fatty.
October 22, 2022
Spice it up!
Great recipe. I used half and half because I had it on hand, and added about a half teaspoon of red pepper flakes. Gave it just a bit of a bite.
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