Parioli Pasta

Farfalle with British Pancetta and Italian Artichokes




Yield 4

A family pasta recipe made with both British seasonal and Italian ingredients from the Parioli Cucina range



  1. Bring a large pan of salted water to the boil. Cook the farfalle according to the packet instructions, or until al dente. When the pasta is cooked, take out one cup of the pasta water and set aside. Drain the rest of the pasta until the sauce is done.
  2. Heat two teaspoons oil in a frying pan, add the garlic and chopped pancetta. Fry until the pancetta is golden brown. Finely chop the artichoke hearts and add them to the pan, stir well. Pour in the tomato sauce and bring to the boil. Stir in the fresh spinach and keep stirring until wilted. Finally, add the reserved cup of pasta water to the pan and stir in the double cream and take the pan off the heat.
  3. Mix the cooked pasta with the sauce. Serve whilst piping hot, with Parmesan cheese grated over the top, if you like.

Courses Main

Cuisine Italian

Recipe by Ren Behan - Author Wild Honey and Rye at