Can I 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 with this farfalle?

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

Can I make the farfalle with crispy pancetta, endive, and mozzarella with other vegetables?

Yes, you can also make this recipe with other vegetables that you like. For example, vary with zucchini, spinach, or broccoli.

Farfalle with crispy pancetta, endive, and mozzarella

Name: Farfalle with crispy pancetta, endive, and mozzarella
Cook time: 25 min
Total time: 25 min
Yield: 4P
Ingredients: 300 g pancetta; 1 endive; 1 bunch of green asparagus; 500 g farfalle; 2 balls of mozzarella di bufala (2 x 125 g); 250 g Parmesan in blocks; 15 cl soft white wine; 3 tbsp olive oil; 1 bunch of dill; Pepper and salt

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25min

•

Easy

Pasta, delicious during the week. Wonderful cold. 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 bunch of green asparagus
500 g farfalle
2 balls of mozzarella di bufala (2 x 125 g)
250 g Parmesan in blocks
15 cl soft white wine
3 tbsp olive oil
1 bunch of dill
Pepper and salt

Preparation method

How do you make this?

Preheat the oven to 160°C. Line 2 baking sheets with parchment paper and spread the pancetta slices over them. Let them bake for about 10 minutes until golden brown and crispy, keeping an eye on them.

Cook the farfalle 'al dente' in boiling salted water. Grate the Parmesan and cut the mozzarella into pieces.

Break off the hard end of the asparagus and cut them into diagonal pieces. Remove the outer leaves of the endive (save them to make soup) and separate the other leaves. Sauté the vegetables briefly over fairly high heat in a large frying pan with the olive oil. Don't cook them too long; they should still be crispy. Season them, drizzle with white wine, and let it reduce for 1 minute.

Mix the drained farfalle, dill sprigs, mozzarella, and pancetta with the vegetables in the frying pan. Season further and serve immediately with the Parmesan.