Serves 4 to 6
In the United States, this pasta shape is known as bowties, but in Italian farfalle means butterflies. The combination of fresh sautéed vegetables and light, creamy sauce creates a simple, tasty main course or side dish.
3 (½-inch-thick) slices pancetta, cut into thin strips
4 tablespoons olive oil, divided
2 garlic cloves, minced
10 ounces assorted mushrooms, sliced
Sea salt
Freshly ground black pepper
1 pound asparagus, trimmed and cut into 1-inch pieces
1 cup heavy cream
1 cup fresh basil leaves, shredded
1 pound farfalle
¼ cup grated Parmesan cheese, plus more for serving
Put a large pot of salted water on the stove to boil for the pasta. Put a medium pot of salted water on the stove to boil for the asparagus.
Cook the pancetta in a small skillet over medium heat until crisp. Drain the pancetta on paper towels.
In a medium saucepan, heat 3 tablespoons of the olive oil over medium-low heat. Add the garlic and sauté until soft. Add the sliced mushrooms and season with salt and pepper to taste. Sauté for 10 minutes.
Meanwhile, cook the asparagus in the medium pot of boiling water just until tender, 3 to 4 minutes. Do not overcook, since the asparagus will be cooked again in the sauce. Add the asparagus to the mushrooms.
Cook the farfalle in the large pot of boiling water until al dente, 10 to 15 minutes. Drain.
While the pasta is cooking, pour the cream into the pan with the mushrooms and reduce over high heat until the sauce is thickened. Add the pancetta and basil and toss. Taste and add more salt and pepper if needed.
Transfer the pasta to a heated bowl and toss with the remaining 1 tablespoon olive oil. Add the sauce, vegetables, and grated Parmesan and toss. Serve immediately, passing a bowl of grated Parmesan for topping.