- 1–½ cups pancetta, diced into ¼” cubes (you could also use thick cut bacon if you can’t find pancetta in your area)
- 1 cup of the top tips of asparagus cut off into 1 to 2 inch lengths
- 2 large garlic cloves, minced
- 1 cup of fresh or frozen spring peas
- ¼ cup fresh Italian parsley, finely chopped
- ½ box of farfalle (bow tie) pasta (if you want more, than you should consider doubling all of the other ingredients)
- 2 Tbsp. lemon flavor-infused extra virgin olive oil
- 1 cup heavy cream
- ¾ cup freshly grated Parmesan cheese
- In a tall pot, boil water with about a tablespoon of salt added.
- In a small sauce pan, heat the lemon flavor-infused olive oil and heat on low (remember, olive oil is sensitive and burns easily).
- Add the chopped pancetta and sauté for about 5 minutes.
- Place the pasta (farfalle) into the boiling water.
- Add garlic, peas, and asparagus to the saucepan with pancetta.
- Heat on low for about 10 minutes.
- In a large, wide sauce pan, pour in the cream and the cheese, heat on low.
- When pasta is cooked to a nice light chewy ‘bite’ (al dente), drain and add to the wide sauce pan with creamy-cheese sauce.
- Add the sautéed mixture of pancetta, garlic, asparagus and peas.
- Plate the pasta on pretty plates.
- Garnish with minced Italian parsley.
- Pass more freshly-grated Parmesan cheese around to your guests.