Barilla Farfalle in Lemon Cream Sauce with Pancetta

Salty pancetta and tangy lemon are the perfect partners for pasta in this recipe from Mary’s Pizza Shack.

6 pounds Barilla Farfalle
3 cups extra-virgin olive oil
2 1/4 pounds 1/4-inch dice pancetta
1 1/2 pounds butter
3 3/4 quarts heavy cream
3 cups lemon juice
25 ounce grated parmesan cheese
as needed salt
as needed freshly ground black pepper
as needed freshly ground nutmeg

Cook the Barilla pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

For each serving, to order:

  1. Saute 1 1/2 ounces pancetta in 1 ounce oil until browned. Add 1 oz butter and melt. Stir in 5 ounces cream. Reduce for about 2 minutes, until thickened.
  2. Reheat 2 cups pasta in boiling salted water for 40 to 60 seconds. Drain.
  3. Remove the sauce from the heat and stir in 2 tablespoons lemon juice and 1 ounce parmesan. Add salt, pepper, and nutmeg to taste.
  4. Toss with the hot pasta, plate, and garnish with an additional 1 teaspoon parmesan and a dusting of nutmeg.