Can I also make the farfalle without mozzarella?

Yes, if you don't want to use mozzarella, you can omit it or replace it with, for example, Parmesan cheese or goat cheese.

What is a nice side dish at this farfalle?

A fresh salad or roasted vegetables fit well with this farfalle.

Farfalle with crispy pancetta, endive and mozzarella

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25min

•

Easy

Pasta, nice during the week. Wonderfully cold. Do you want to get started with this farfalle with crispy pancetta? Discover the full recipe here!

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Ingredients

What do you need?

Quantity: 4P

300 g Pancetta
1 endive
1 bussel green asparagus
500 g farfalle
2 bulbs mozzarella di bufala (2 x 125 g)
250 g Parmigiana in block
15 CL Soft white wine
3 tbsp olive oil
1 Bussel Dille
Pepper and salt

Preparation method

How do you make this?

Preheat the oven to 160 ° C. Cover 2 oven plates with baking paper and divide the pancetta slices on top. Let them bake for ± 10 minutes until golden brown and crispy without losing sight of them.

Cook the Farfalle "Al Dente" in boiling salted water. Grate the Parmigiano and cut the mozzarella into pieces.

Break the hard end of the asparagus and cut them into sloping pieces. Remove the outer leaves from the endive (save them to make soup) and loosen the other leaves. Fry the vegetables briefly on a fairly high heat in a large frying pan with the olive oil. Don't bake them too long, they still have to be crispy. Season with white wine and let them reduce for 1 min.

Mix the drained farfalle, tufts of dill, the mozzarella and the pancetta with the vegetables in the frying pan. Season further and serve immediately with the parmigiano.

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