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Farfalle with Creamy Carrots and Pancetta

Farfalle with Creamy Carrots and Pancetta

Tons of carrots make for a creamy pasta topping that’s deeply flavorful, but not too heavy.

By Rose HattabaughAugust 10, 2022

  • Makes
    4 to 6 servings
  • Cook Time
    40 minutes
  • Rating

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.

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.

Ingredients
  • 4

    ounces pancetta, finely chopped

  • 1

    pound carrots, peeled and shredded on the large holes of a box grater

  • 2

    tablespoons salted butter, cut into 2 pieces, divided

  • Kosher salt and ground black pepper

  • 1

    pound farfalle

  • 1

    cup lightly packed fresh flat-leaf parsley, finely chopped

  • 1

    ounce Parmesan cheese, finely grated (½ cup), plus more to serve

  • ¼

    cup heavy cream

  • 2

    tablespoons drained capers, minced

  • ¼

    teaspoon freshly grated nutmeg

Step 1

In 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.

Step 2

Stir in 5 cups water and 1 teaspoon salt; bring to a simmer over medium-high. Add the pasta, submerging it in the water as much as possible. Cover and cook, stirring occasionally, until the pasta is al dente and almost dry; if the mixture is dry before the pasta is done, add about ½ cup water as needed.

Step 3

Off heat, add the remaining 1 tablespoon butter, parsley, Parmesan, cream, capers and nutmeg. Toss, adding additional water as needed so the pasta is lightly sauced. Taste and season with salt and pepper. Serve sprinkled with the pancetta and additional cheese.