Farfalle with Asparagus, Peas and Pancetta in Cream Sauce

  • Author: Roz Corieri Paige | La Bella Vita Cucina



  • 1½ 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


  1. In a tall pot, boil water with about a tablespoon of salt added.
  2. In a small sauce pan, heat the lemon flavor-infused olive oil and heat on low (remember, olive oil is sensitive and burns easily).
  3. Add the chopped pancetta and sauté for about 5 minutes.
  4. Place the pasta (farfalle) into the boiling water.
  5. Add garlic, peas, and asparagus to the saucepan with pancetta.
  6. Heat on low for about 10 minutes.
  7. In a large, wide sauce pan, pour in the cream and the cheese, heat on low.
  8. When pasta is cooked to a nice light chewy ‘bite’ (al dente), drain and add to the wide sauce pan with creamy-cheese sauce.
  9. Add the sautéed mixture of pancetta, garlic, asparagus and peas.
  10. Plate the pasta on pretty plates.
  11. Garnish with minced Italian parsley.
  12. Pass more freshly-grated Parmesan cheese around to your guests.