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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
01In a large Dutch oven over medium, cook the pancetta, stirring occasionally, until lightly browned, about 5 minutes. Using a slotted spoon, transfer to a paper towel-lined plate; set aside. Add the carrots to the pot along with 1 tablespoon butter, 1 teaspoon salt and ½ teaspoon pepper. Cook, uncovered and stirring often, until the carrots begin to soften, 3 to 5 minutes.
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