Farfalle with Ricotta, Pancetta & Peas

Farfalle with Ricotta, Pancetta & Peas


  • Ricotta 150 g
  • 3 cloves of garlic
  • Farfalle 150 g
  • Frozen peas 100 g
  • Crème fraiche 30 g
  • Ricotta cheese 30 g
  • Salt
  • Pepper

Cooking Instructions

  1. Start by frying lardoons in the large pan. When the lardoons start to brown, finely chop 3 cloves of garlic and turn off the heat.
  2. Next, add farfalle to boiling salty water.
  3. Just before the pasta is ready, add frozen peas to the boiling pasta water.
  4. When the pasta and peas are cooked, drain and add to the lardoons and garlic.
  5. Spoon is crème fraiche, and dot with lumps of creamy ricotta cheese.
  6. Season with salt and pepper, then, serve. Cook this recipe with a photo!

See: Other Pork Recipes by Gordon Ramsay

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