Farfalle with British Pancetta and Italian Artichokes
A family pasta recipe made with both British seasonal and Italian ingredients from the Parioli Cucina range
Ingredients
- 400 g Farfalle or bow-tie pasta 100g per person, I used Parioli Cucina Pasta
- 2 teaspoons olive oil or oil from the jar of artichokes
- 2 cloves garlic finely chopped or grated
- 180 g pancetta I used Tesco finest British smoked pancetta
- 280 g jar grilled artichoke hearts drained, oil reserved, I used the Parioli Cucina brand
- 170 g or half a jar tomato and basil pasta sauce I used Parioli Cucina ‘Basilico’
- 450 g/ 2 cups fresh spinach
- 80 ml or 1/3 cup double/heavy cream
- Sea salt for the pasta water
- Optional Parmesan cheese for serving
Instructions
- 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.
- 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.
- Mix the cooked pasta with the sauce. Serve whilst piping hot, with Parmesan cheese grated over the top, if you like.