Farfalle in Asiago Cream Sauce

By oggi

bow tie pasta in heavy cream and Asiago cheese sauce

Ingredients

• 8 ounces bow tie pasta
• 2 ounces diced pancetta
• 1 small red onion, thinly sliced
• 1 cup heavy cream
• 1 cup grated Asiago cheese
• 1/2 cup grated Parmesan cheese
• salt and black pepper to taste

Preparation

Step 1

Boil the pasta in salted water for 11 minutes.

In a large skillet, fry the pancetta until golden brown. Transfer into a plate and remove all but 1 tablespoon of rendered fat. Add the onion and stir fry until soft.

Using a skimmer, transfer the pasta into the skillet and stir cook for a few minutes. Add the heavy cream and pancetta. Mix well, add salt and pepper to taste, then remove from heat. Stir in both cheeses. Serve immediately.