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    You are in: Home / Recipes / Farfalle With Pancetta and Peas in a Roasted Garlic Cream Sauce Recipe
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    Farfalle With Pancetta and Peas in a Roasted Garlic Cream Sauce

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Dave in Alpharetta, GA's Note:

    I was searching for a copycat recipe for the Cheesecake Factory's similar dish and found this. It looks promising so I'm posting it here to get some opinions and to save it for myself.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Boil pasta according to instructions on box drain and set aside. save 1/2 cup pasta water and discard rest.
    2. 2
      Add oil to heated pan. Add Pancetta to the oil and let it render and get crispy a little for a couple of minutes on medium heat. Take pancetta out (leave oil in the pan) of pan and set aside.
    3. 3
      Add onions to the skillet and caramelize them over low to medium heat.
    4. 4
      Add mushrooms to caramelized onions and increase the flame to medium high. Sauté the mix for about 30 seconds.
    5. 5
      Add red peppers and tomatoes to the mix and flip the mixture for about 20-30 seconds seconds until mixed well.
    6. 6
      Add milk to the mix and bring it to simmer. Lower the heat and add roasted garlic paste to the mix and incorporate well.
    7. 7
      Add cream cheese and parmesan to the mix and mix well -- let it simmer until cream cheese, garlic, and parmesan is mixed well into milk forming smooth sauce.
    8. 8
      Add sage, salt and pepper (to taste) to the sauce and mix well. Add peas and pasta to mix and cook in the pan for a minute or so until pasta is well coated.
    9. 9
      Add pancetta to the pasta and serve. (Use pasta water to thin the sauce if it gets too thick).

    Ratings & Reviews:

    • on April 07, 2012

      45

      Needs more garlic!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 11, 2010

      45

      ok just made this and it was bland so i thought i woule add salt which made it too salty but still really good not exactly likw CFS BUT almost maybe the dry wine would help ive never used wine to cook w so i will see next time also looks exactly like CFS

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 11, 2010

      45

      I thought it was good but I still don't think that it tasted like the cheesecake factory. I too added more mushrooms and used bacon but the sauce just wasn't right. I saw a garlic sauce recipe where they added three roasted garlic cloves to the sauce pan and then the milk and cream and reduced it down a fourth and then added the parm. I hope that will make the sauce be more flavorful. I also will try pitbullmommy's way because she should know since she worked there.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Farfalle With Pancetta and Peas in a Roasted Garlic Cream Sauce

    Serving Size: 1 (533 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 985.6
     
    Calories from Fat 408
    41%
    Total Fat 45.3 g
    69%
    Saturated Fat 18.6 g
    93%
    Cholesterol 181.7 mg
    60%
    Sodium 1160.5 mg
    48%
    Total Carbohydrate 108.7 g
    36%
    Dietary Fiber 8.7 g
    35%
    Sugars 10.3 g
    41%
    Protein 37.9 g
    75%

    The following items or measurements are not included:

    pancetta

    fresh sage leaves

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