Farfalle with Creamy Carrots and Pancetta
Tons of carrots make for a creamy pasta topping that’s deeply flavorful, but not too heavy.
- Makes4 to 6 servings
- Cook Time40 minutes
- 5
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.
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.
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