Farfalle With Pancetta and Peas in a Roasted Garlic Cream Sauce

"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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Ready In:




  • Boil pasta according to instructions on box drain and set aside. save 1/2 cup pasta water and discard rest.
  • 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.
  • Add onions to the skillet and caramelize them over low to medium heat.
  • Add mushrooms to caramelized onions and increase the flame to medium high. Sauté the mix for about 30 seconds.
  • Add red peppers and tomatoes to the mix and flip the mixture for about 20-30 seconds seconds until mixed well.
  • Add milk to the mix and bring it to simmer. Lower the heat and add roasted garlic paste to the mix and incorporate well.
  • 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.
  • 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.
  • Add pancetta to the pasta and serve. (Use pasta water to thin the sauce if it gets too thick).

Questions & Replies

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  1. pitbullmommy
    I use to wait at the cheesecake factory and this is my favorite pasta dish there. I was amazed at this sauce. I roasted garlic in the oven and caramelized the onions until they were nice and brown, I used bacon, added chicken & asparagus in the dish. I didn't have any peppers or peas. I like a lot of sauce so I used milk and heavy cream. I also added adobo to season everything.
  2. erickarndt
    Needs more garlic!
  3. munecagirl22
    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
  4. elizamybaby
    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.
  5. bethmartin
    I was looking for a recipe for the CF dish, and this looked like a good one to try. I've made it twice so far. The first time I made it as the recipe was written. It asks for 1/2 cup of roasted red peppers, which is about what I got from one whole pepper. The end result was a little bland, except for a really strong roasted red pepper flavor. Still good, though. The second time I made a few changes, and a few cheats. I only used half of a roasted red pepper, chopped, I used half a 14.5oz can of diced tomatoes instead of fresh tomatoes,used 1 cup of chopped mushrooms, used 1.5 slices of regular bacon (I don't know where the other half slice went, I swear!) instead of pancetta, and I added half of a 14.5 oz can of chicken broth. (Wine as the other reviewer suggested would also be a good addition if you don't want to add chicken broth.) It was REALLY good. The bacon was really yummy in there. Beware the prep time is assuming that you already have roasted garlic paste and roasted red peppers. I definitely recommend fresh roasting the red peppers since it is a big part of the flavor. thanks for posting the recipe!


  1. Kookaburra
    Dave asked for 'opinions' on this recipe which he has not yet tried, so I've decided to give an 'opinion' rather than a star rating in this instance. I made this recipe pretty much as written except I substituted bacon for pancetta and increased the amount of mushrooms and chopped peppers to 1 cup each. The result was a very pleasant dish, with a nice complexity of flavours but we both felt in lacked "oomph". There was considerable improvement when I added a good slosh of white wine, and I'd highly recommend adding 1/4 - 1/2 cup dry white wine to the sauce. I think a dash of chilli or tabasco might also lift the flavour of this dish. This is not a hard dish to make, but it does require organisation. You need to set out all the ingredients before you start cooking. I prepared the sauce up to the stage of putting the milk in, then put it aside. Next, I started the pasta and then, while the pasta was cooking, I finished the sauce. Preparation and cooking all up took just over an hour. The only other point I'd add is that it made far more than 2 servings. I think this recipe would serve at least 4. Don't get me wrong. We really enjoyed this meal, it's just that the flavour, as written, was a little 'flat' and needed some extra ingredients to give it a lift.


I am a total wannabe when it comes to cooking, but I love to eat different stuff and I can't afford to eat out all the time.. <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">
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