Farfalle with Rosemary Sauce

(234 votes)
Total Time Icon
Total time: 30 min
Preparation Time Icon
Prep time: 30 min
Yield Icon
Enough for 4 people

🍓 Ingredients

400 grams Smoked pork belly
  Salted water
360 grams Farfalle
80 grams Pine nuts
4 tablespoons Extra virgin olive oil
6 tablespoons Sweet cream
4 twigs Rosemary or 1 tsp dried rosemary
1/2 can Tomatoes chunky
  Salt and pepper black
as you like Parmesan freshly grated
1 jar White wine

🍽 Instructions

Cut 400 g of smoked pork belly into small pieces. Heat 4 tablespoons of olive oil in a pan and fry the bacon in it until golden.

Season with a little salt, as the bacon is usually already salty. Deglaze the bacon with 1 glass of white wine, add 1/2 can of chopped tomatoes. Put in 4 sprigs of rosemary and cook quietly, covered, for about 20 minutes. Meanwhile, cook the farfalle in plenty of salted water until al dente.

At the end, take out the coarse parts of the rosemary sprigs that are left. Mix in the pine nuts and 6 tablespoons of sweet cream, season with salt and pepper. Mix in the drained pasta and serve with freshly grated Parmesan.

📊 Nutrition Facts

Nutritional values per serving:

18 g
36 g
19 g

📝 Recipe Overview

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