FARFALLE WITH PEAS AND BACON
Steps:
- After the dough has rested, divide it in half, reserving one half for another use. Set up a pasta roller attachment on a stand mixer (or secure a hand roller to the side of your work surface). Lightly flour your work surface and roll out the dough until it is thin enough to pass through the pasta roller. Set your roller to the widest setting. Turn on the pasta roller and pass the dough through once. Fold the rolled-out piece of dough over itself, then pass through the roller again. If the edges of the dough begin to fray or the dough is sticky or damp, lightly dust both sides with flour. Repeat five to six more times, until the dough is smooth.
- Adjust the roller to the second widest setting, dust both sides of the dough with flour, and pass it through twice (without folding). Repeat, adjusting to a thinner setting each time and passing through twice, until the dough is thin but not so much that it is translucent.
- Coat the rolled dough with a light dusting of semolina flour. Cut the dough into rectangles roughly 1 1/2 by 3 inches. Pinch the center of a rectangle together to make a small fold, then pinch again, this time from the edges, pressing to secure the folds and creating a butterfly shape. Toss the finished farfalle on a semolina-dusted baking sheet. Repeat with the remaining dough.
- Combine the bacon and 2 tablespoons water in a large skillet over medium heat and cook until the water evaporates and the bacon is crisp, 5 to 6 minutes. Stir in the onion and cook 1 to 2 minutes, then add the garlic and cook, stirring occasionally, until the vegetables are tender, about 1 minute. Add the wine and cook, stirring and scraping up the browned bits from the bottom of the liquid is reduced by half, 2 to 3 minutes. Turn off the heat and set aside until the pasta is ready.
- Bring a large pot of salted water to a boil. Add the farfalle, stir gently to prevent sticking and cook until al dente, 2 to 3 minutes.
- Use a slotted spoon or spider to transfer the pasta to the skillet with the bacon and onions and toss to combine. Add the peas and 1/2 cup pasta water. Bring to a simmer over medium-high heat and add the butter. Cook, tossing, until the pasta is just tender and the sauce has thickened slightly, 1 to 2 minutes. Remove from the heat and stir in half the Parmesan. Divide between plates and top with the remaining Parmesan.
- Mound the flour in the center of a clean countertop or cutting board. Make a well in the center of the flour 3 to 4 inches wide.
- Crack the eggs into the well and add a pinch of salt. Using a fork, break the yolks and begin to beat the eggs as you would if making scrambled eggs.
- Continue stirring the eggs with a fork in large circles, slowly incorporating the flour. When the eggs form a thick mass and become difficult to stir, about 3 minutes, fold the loose flour from the edges into the pile with a bench scraper and knead until a smooth dough forms. Discard any excess flour.
- Shape the dough into a flat disk, wrap tightly with plastic wrap and set aside to rest for 20 minutes before rolling. If waiting more than 1 hour, refrigerate or freeze the dough. The dough will keep refrigerated for up to 24 hours.
BACON & PEAS FARFALLE PASTA RECIPE
Leave the eggs behind in this carbonara farfalle pasta recipe. Sweet, savory and creamy combine harmoniously in our Bacon & Peas Farfalle Pasta Recipe.
Provided by My Food and Family
Categories Home
Time 35m
Yield 5 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, cook and stir bacon and onions in large skillet on medium-high heat until bacon is crisp and onions are crisp-tender. Remove from skillet; drain. Add cream cheese and milk to skillet; cook and stir 5 min. or until cream cheese is completely melted and sauce is well blended. Add peas; cook 1 to 2 min. or until heated through.
- Drain pasta. Add to sauce in skillet along with the bacon mixture; mix well. Sprinkle with Parmesan and parsley.
Nutrition Facts : Calories 320, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 290 mg, Carbohydrate 42 g, Fiber 4 g, Sugar 6 g, Protein 15 g
GORDON RAMSAY'S FARFALLE WITH BACON, PEAS AND SAGE
Gordon Ramsay's recipe for easy, creamy pasta is a big hit with his kids - they insist on having it for tea once a week!
Provided by English_Rose
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring a pot of salted water to the boil. Tip in the farfalle and cook according to packet instructions until the pasta is al dente.
- Heat the oil in another pan and add the bacon. Fry over high heat for 3 - 4 minutes until the bacon is golden brown.
- Add the garlic and fry for a minute. Pour in the cream and bring to the boil. Let simmer for 5 minutes until reduced and thickened slightly.
- Tip in the peas, bring back to a simmer and cook for another 3- 4 minutes. Stir the grated parmesan into the sauce, then taste and adjust the seasoning.
- When the pasta is ready, drain it in a colander and immediately tip into the sauce.
- Add the herbs, then toss the pasta until well coated with the creamy sauce.
- Divide among warm plates and sprinkle over a little more parmesan to serve.
Nutrition Facts : Calories 979.7, Fat 59.2, SaturatedFat 25.3, Cholesterol 127.9, Sodium 677.5, Carbohydrate 83, Fiber 5.2, Sugar 4.1, Protein 28.2
FARFALLE WITH PEAS AND PANCETTA
Categories Pasta Pork High Fiber Dinner Summer Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4 as a main course
Number Of Ingredients 7
Steps:
- Shell fresh peas if using. Diagonally cut sugar snaps and/or snow peas into thirds. Finely chop pancetta and shallots separately.
- Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for peas and pasta. Have ready a bowl of ice and cold water.
- Cook fresh or frozen peas in boiling water until tender, about 2 minutes, and with a slotted spoon transfer to ice water to stop cooking. Cook sugar snaps and/ or snow peas in boiling water until crisp-tender, about 2 minutes, and with slotted spoon transfer to ice water. Reserve water in pot over low heat, covered. Drain peas in a colander and transfer to a bowl.
- In a deep 12-inch heavy skillet heat oil over moderate heat until hot but not smoking and cook pancetta in oil, stirring, until golden brown and edges are crisp, about 10 minutes. Stir in shallots and cook, stirring, until just tender, about 2 minutes.
- Return water in pot to a boil. Cook pasta in boiling water, stirring occasionally, until al dente and ladle out and reserve 1 cup pasta water. Drain pasta in colander and add to pancetta mixture with peas, 1/4 cup reserved pasta water, and salt and pepper to taste. Heat mixture over low heat, gently tossing (and adding more pasta water as needed if mixture becomes dry), until just heated through.
- Serve pasta with Parmigiano-Reggiano.
PASTA WITH BACON AND PEAS
Pasta in a red sauce with bacon and peas.
Provided by ANGCHICK
Categories Meat and Poultry Recipes Pork
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat oil in a large pot over medium heat. Saute bacon, onion and garlic until lightly browned. Stir in tomato sauce. Season with parsley, basil, garlic powder and pepper. Bring to a boil, reduce heat, and simmer 20 to 30 minutes, stirring occasionally. Stir in peas. Toss with pasta until evenly coated. Sprinkle top with Romano.
Nutrition Facts : Calories 440.9 calories, Carbohydrate 72.1 g, Cholesterol 22.2 mg, Fat 9 g, Fiber 6.8 g, Protein 18.6 g, SaturatedFat 2.4 g, Sodium 1159.5 mg, Sugar 10.7 g
FARFALLINE PASTA CARBONARA
Provided by Duskie Estes
Categories Cheese Dairy Egg Pasta Vegetable Quick & Easy Dinner Lunch Parmesan Bacon Legume Pea Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 (main course) servings
Number Of Ingredients 6
Steps:
- Cut bacon crosswise into 1/4-inch-wide strips and cook in a large heavy skillet over medium heat, stirring occasionally, until crisp. Remove from heat.
- Cook farfalline in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) according to package directions, stirring in peas 4 minutes before pasta is al dente.
- Meanwhile, whisk together eggs, cheese, kosher salt, and 1 teaspoon pepper in a large bowl.
- Reserve 1 cup pasta-cooking water, then drain. Add pasta to eggs along with 1/2 cup reserved cooking water and bacon with drippings, tossing to combine. Add more cooking water to moisten if necessary. Season with salt and pepper.
PASTA WITH BACON AND PEAS
Make and share this Pasta With Bacon and Peas recipe from Food.com.
Provided by 2Bleu
Categories Pasta Shells
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Place ricotta, parmesan, butter, salt and pepper in a large bowl. set aside. Fry bacon in skillet til crisp. Transfer bacon to paper plate to drain, crumbling once cooled. Reserve pan and bacon grease.
- To the bacon pan, add onion and cook about 3 minutes. Add garlic and cook 1 more minute. Transfer onion mixture to cheese mixture.
- Meanwhile, cook pasta in boiling water. When it is just 1 minute till done, add peas to water.
- Reserving 1 cup of pasta/pea water, drain pasta and peas. Add half of the pasta water to the cheese mixture along with the lemon juice and mix till smooth.
- Add pasta and peas to the cheese mixture and toss to coat, adding more reserved water as necessary to moisten pasta. Stir in bacon bits, adjust seasoning, and serve.
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