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Farfalle with Ricotta, Pancetta and Peas


  • 200g dried farfalle pasta

  • 125g smoked pancetta lardons

  • 1 garlic clove, peeled and finely chopped

  • 100g frozen peas

  • 3 tbsp crème fraîche

  • 125g ricotta cheese

  • Olive oil, for drizzling

  • Sea salt and freshly ground black pepper


  • 1.

    Cook the pasta in boiling salted water until al dente, according to packet instructions.

  • 2.

    Meanwhile, put the pancetta lardons in a dry frying pan large enough to hold the pasta when cooked. Fry for 5 minutes until the lardons are cooked through and lightly coloured on the outside, then add the garlic and cook for 1 minute until soft but not coloured. Turn off the heat.

  • 3.

    Three minutes before the pasta is ready, add the peas to it to cook through. Drain well, reserving a couple of tablespoons of the cooking water.

  • 4.

    Tip the pasta and peas into the pan with the pancetta and stir well over a low heat. Add the crème fraîche and stir until melted, adding a tablespoon or two of the pasta cooking water to loosen if necessary. Dot in the ricotta, gently mixing. Taste and adjust the seasoning as necessary.

  • 5.

    Serve the farfalle hot, drizzled with a little olive oil.


Serves 2

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Posted by SeánReport
I just made this and it was delicious. I wouldn't get myself into the habit of eating it often as the cheese, lardons and creme fraiche go against my quest for healthy eating but as a one off treat you can't go wrong! Beautiful flavours!