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Farfalle with Creamy Carrots and Pancetta
This one-pot pasta dish is a riff on a unique recipe from “Thirty Minute Pasta” by Giuliano Hazan. A full pound of carrots plus a knob of butter, a shot of cream and a good dose of Parmesan combine to make a sauce that’s flavorful and rich without being heavy. Salty pancetta and briny capers balance the natural sweetness of the carrots. To make quick work of carrot prep, you can use a food processor fitted with the shredding disk instead of a box grater.
ounces pancetta, finely chopped
pound carrots, peeled and shredded on the large holes of a box grater