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Farfalle carbonara plus recipe

Farfalle carbonara plus recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Chicken pasta

A beautiful dish of farfalle pasta in a carbonara-style cream sauce with bacon, chicken breast, roma tomatoes, red onion and garlic. This lovely, rich and hearty pasta can be served with a fresh green salad and bread for mopping up the delectable sauce!

52 people made this

IngredientsServes: 2

  • 275g farfalle pasta
  • 4 rashers bacon, diced
  • 1 tablespoon butter
  • 2 tablespoons diced red onion
  • 1 teaspoon chopped garlic
  • 50g diced plum tomatoes
  • 1 cooked chicken breast fillet, thinly sliced
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 pinch garlic salt
  • 2 tablespoons double cream
  • 2 tablespoons grated Asiago, Parmesan or Pecorino Romano cheese
  • Carbonara Sauce
  • 480ml double cream
  • 1 teaspoon ground black peper
  • 2 tablespoons milk
  • 100g grated Parmesan cheese

MethodPrep:20min ›Cook:20min ›Ready in:40min

    To prepare carbonara sauce:

  1. In a saucepan bring to the boil double cream, pepper and milk. Remove from heat and stir in Parmesan cheese. Store in refrigerator until ready to use.
  2. To make farfalle:

  3. Fill a large pot with lightly salted water and bring to the boil over high heat. Stir in pasta and return to the boil. Cook, uncovered, stirring occasionally until the pasta is cooked through but still firm to the bite, about 12 minutes. Drain.
  4. Meanwhile, cook the bacon in a frying pan over medium heat until nearly crisp, about 5 minutes. Remove the bacon and wipe out the frying pan with a kitchen towel.
  5. Melt the butter in the same frying pan over medium heat. Return the bacon to the frying pan, and stir in the red onion, garlic, tomatoes, chicken, salt, black pepper and garlic salt. Cook and stir until the bacon is crisp and onions are translucent. Stir in the double cream and Asiago cheese and cook until the liquid is reduced by half, about 3 minutes.
  6. Stir in the previously prepared alfredo sauce and the cooked pasta. Remove from heat, and allow to cool slightly before serving.

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Reviews & ratingsAverage global rating:(66)

Reviews in English (52)

by bjchase1

Excellent made as written!! Restaraunt quality I agree. This went together quickly since I had done all my slicing and dicing before I started and was just dropping things in to the pan. I don't know about anyone else, but I am dreaming of how good shrimp would be in this and I also think I will add 3-4 freshly sliced mushrooms next time. Thanks HungryJohn!!-27 May 2010

by Crikkitt

Delicious! I cooked the chicken in the bacon grease. The rest was exactly the same. This is soooo good. Much better than what I get at the "chain restaurant" where I get a dish very similar to this.-17 Nov 2010

by Lindsey

Very good! I did find the recommended porportions of pasta and alfredo sauce to be quite off but it was an easy fix. Serving just the two of us, I halved the pasta and doubled the alfredo. I also used fresh garlic and sauted it with the onion in the butter, then proceeded as stated.-18 Nov 2009

    • 2 bacon slices, cut into 1-inch pieces
    • 1/4 pound spaghetti
    • 1/2 tablespoon unsalted butter
    • 1/3 cup grated Parmigiano-Reggiano plus additional for serving
    • 1 to 2 tablespoons chopped tarragon or parsley
    • 1 large egg
    1. Cook bacon in a 10-inch nonstick skillet over medium heat until crisp. Transfer bacon with a slotted spoon to paper towels to drain.
    2. Meanwhile, cook spaghetti in a 4-quart saucepan of salted boiling water until al dente. Reserve 1/3 cup cooking water, then transfer spaghetti with tongs to a small bowl, shaking off excess water, and keep pan of water simmering.
    3. Pour off all but 2 teaspoons bacon fat from skillet, then whisk butter into fat in skillet over medium heat. Add spaghetti, reserved cooking water, cheese, and a rounded 1/4 teaspoon pepper and cook, stirring, until sauce is thickened and almost completely absorbed, 2 to 3 minutes. Add bacon and 1 tablespoon tarragon and toss. Season with salt and pepper.
    4. Break egg into a cup and gently slide into water. Poach at a bare simmer to desired doneness (we prefer a firm white with a runny yolk, 2 to 3 minutes).
    5. Serve pasta topped with egg (transfer using a slotted spoon). Sprinkle with remaining tarragon if desired.

    Ingredients for farfalle al salmone

    • 400g farfalle pasta
    • 40 salted butter
    • 1 tablespoon of extra-virgin olive oil
    • 1 small shallot
    • 250-300g smoked salmon
    • A splash of white wine
    • 400ml double thick cream
    • A pinch of salt
    • 20g of grated parmesan
    • Salt for boiling water
    • Some fresh dill to garnish
    • Parmesan to sprinkle on individual portions (to taste)


    Peel and chop the shallot very finely. Lay the slices of smoked salmon on a chopping board. I find the best way to cut it is to roll a whole slice (as though it were a thin sausage) and then chop it into slices.

    In a large frying pan add the butter and the oil. On low heat cook gently until the butter is completely melted.

    Add the shallot and stir well. Cook for a minute, gently. Add the chopped salmon and stir well with a spoon to coat all the pieces with the butter and oil condiment.

    Wonderful wonderful colours

    Pour in the white wine, stir well and on high heat let it evaporate (wait a few seconds).

    Pour in the cream, add a pinch of salt (to your taste consider that the cream is sweet but the smoked salmon can be salty) and stir well to obtain a smooth cream. Cook on low-medium heat for 5 minutes.

    Stir occasionally, just to make sure the cream doesn’t get stuck at the bottom of the pan.

    Only 5 minutes to get to tastebuds heaven

    When the cream has acquired a thicker consistency, it is ready. Let rest. Keep 4 tablespoons aside to add on top of each portion before serving.

    Cooking the pasta

    In a large saucepan add more than 2 litres of water. (Pasta needs plenty of water to cook properly). Bring to the boil. Add some salt (to your taste).

    Pour in the farfalle and cook al dente. (Regarding salt for the pasta, it is a matter of taste but traditionally it is good practice to add a fair amount of salt. Italians like their salted pasta. Start with little and then taste the pasta while it is cooking. Add more if required.)

    Drain the pasta and move it to the pan where the cream is. On low heat mix well until every single piece of pasta is covered in cream.

    For the condiment

    Sprinkle some parmesan. When the pasta is served on individual plates, decorate with a the extra cream you set aside, some dill and some grated parmesan.

    The taste is to die for, and to think that such tastebuds heaven came from such a quick and easy recipe will me you feel totally empowered! Well, that is the type of feeling I experience, but that is mad me.

    Easiest Way to Make Farfalle with Salmon in Creamy Vodka Sauce Yummy

    Farfalle with Salmon in Creamy Vodka Sauce – It also can’t be overstated that time spent in the kitchen practicing your craft is directly related to how well, and how quickly you’ll improve.

    Perfect Farfalle with Salmon in Creamy Vodka Sauce menu and technique is really a culmination of the little tips I`ve realized within the last 2 years. Farfalle with Salmon in Creamy Vodka Sauce is surely a weekend cooking challenge, which is to express you may need a couple of hours to accomplish it, but after you have got the technique down you are able to cook more than one portion at the same time for family picnics or just to possess cold locations to eat from the ice box on a whim.

    In this morning, We are going to coach you on making Farfalle with Salmon in Creamy Vodka Sauce DIY with simple ingredients, exactly like Chinese restaurants. My Farfalle with Salmon in Creamy Vodka Sauce recipe is the best on the planet!

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    You can make Farfalle with Salmon in Creamy Vodka Sauce using 9 ingredients and 3 steps. Here is how you achieve it.

    Ingredients of Farfalle with Salmon in Creamy Vodka Sauce:

    1. Prepare 1 pound of farfalle pasta.
    2. Prepare 2 tablespoons of unsalted butter.
    3. You need 1 of small shallot, minced.
    4. It’s 1/2 cup of vodka.
    5. It’s 2 1/4 cups of heavy cream.
    6. You need 4 ounces of thinly sliced salmon (no skin) or smoked salmon, cut into thin strips.
    7. It’s of Salt and freshly ground pepper (use less salt if using smoked salmon).
    8. You need 3 of large egg yolks.
    9. Prepare 2 tablespoons of minced chives.

    Farfalle with Salmon in Creamy Vodka Sauce step by step:

    1. In a large pot of boiling salted water, cook the farfalle, stirring occasionally, until al dente..
    2. Meanwhile, in a large, deep skillet, melt the butter. Add the shallot and cook over moderate heat until golden, about 3 minutes. Add the vodka and cook until evaporated, about 1 minute. Add 2 cups of the heavy cream and simmer over moderately high heat, stirring often until reduced by half, about 4 minutes. Stir in the salmon, season with salt and pepper and remove from heat. In a small bowl, beat the egg yolks with the remaining 1/4 cup of heavy cream..
    3. Drain the farfalle. Add it to skillet and stir well. Add the egg-yolk mixture and stir over low heat until warm and sauce is creamy, about 30 seconds. Serve with chives on top..

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    • Ensure every thing is icy in a sealable package or bag.
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    • Try to freeze every thing when at their freshest. Defrost meat thoroughly before cooking, but other things such as bread for toasting can be prepared straight from the freezer.
    • Never refreeze natural meat that has been freezing and then thawed – you are able to, nevertheless, freeze cooked beef that has been frozen when raw.
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    Farfalle with Bacon, Peas, and Sage

    This is an easy version of pasta carbonara, without any egg yolks, so there is no chance of the sauce splitting. My kids must have this for supper once a week—they love it!

    Total Time under 30 minutes

    Recipe Course main course

    Dietary Consideration egg-free, peanut free, soy free, tree nut free

    Taste and Texture herby, rich, savory


    • 14 ounces dried farfalle
    • 2 tablespoons olive oil
    • 5 ounces thick-sliced lean bacon , chopped
    • 1 large garlic clove, minced
    • 1¼ cups heavy cream
    • 1 cup green peas , thawed if frozen
    • 2/3 cup freshly grated Parmesan , plus extra for sprinkling
    • Small handful each of fresh sage and flat-leaf parsley , leaves only


    Bring a pot of salted water to a boil. Tip in the farfalle and cook according to the package directions until the pasta is al dente.

    Heat the oil in large saucepan and add the bacon. Fry over high heat until the bacon is golden brown, 3-4 minutes. Add the garlic and fry for a minute. Pour in the cream and bring to a boil. Let simmer until reduced and thickened slightly, about 5 minutes. Tip in the peas, bring back to a simmer, and cook for 3-4 minutes longer. Stir the grated Parmesan into the sauce, then taste and adjust the seasoning.

    When the pasta is ready, drain it in a colander and immediately tip into the sauce. Add the herbs and toss the pasta until well coated with the creamy sauce. Divide among warm plates and sprinkle with a little more Parmesan before serving.

    Farfalle con pancetta e piselli – Farfalle pasta with pancetta and peas recipe

    This quick and easy recipe is especially favoured by my girls. I usually make it with frozen peas, but when in season, fresh peas are ideal – just cook them for a little longer and add a little extra liquid. Farfalle is a butterfly-shaped pasta that will particularly appeal to children.


    1 tbsp extra virgin olive oil
    30g/1oz/2 tbsp butter
    1 small onion, finely chopped
    40g/1½oz pancetta or bacon, finely chopped
    250g/9oz podded fresh or frozen peas
    6 fresh mint leaves (optional)
    160ml/5½fl oz/generous 2/3 cup hot vegetable stock
    generous 1 tbsp freshly grated Parmesan, plus extra to serve (optional)
    300g/10½oz farfalle

    Preparation instructions:

    Gently heat the extra virgin olive oil and butter together in a frying pan until the butter has melted. Increase the heat to medium, add the onion and pancetta and sweat until the onion has softened and the pancetta is golden. Stir in the peas and mint, if using, then add the hot stock and Parmesan, cover with a lid and cook on a medium heat for –4 minutes, until the peas are cooked and the water has been absorbed.

    Meanwhile, bring a large saucepan of lightly salted water to the boil and cook the farfalle until al dente, according to the instructions on the packet. Drain, add to the sauce and mix well. Serve immediately with an extra sprinkling of Parmesan, if desired.

    Pasta Types: A Visual Guide

    Pasta: Acini de Pepe

    Best Served: In Soup

    Acini di pepe are literally “little peppercorns,” named for their tiny ball shape. Reminiscent of Israeli couscous, you’ll find them floating in recipes like Italian wedding soup.

    Pasta: Anelli/Annellini

    Best Served: In Pasta Salad, Soup

    Annelli are, wait for it… little rings. These round pieces are best eaten by the spoonful.

    Pasta: Bucatini

    Best Served: Baked With Tomato Sauce

    Bucatini is a long, pipe-shaped pasta with a hole in the center—just wide enough to soak up a few saucy juices. Check out our recipe for Bucatini all’Amatriciana alla Robert Sietsema.

    Pasta: Calamari

    Best Served: With Seafood and Tomato Sauce

    These pasta bands are named for their squidlike shape, and are best with other shapely ingredients and sauces with a bit of substance.

    Pasta: Campanelle

    Best Served: With Butter/Oil, Cream/Cheese, Meat, Vegetables In Pasta Salad

    Campanelle are bells, just the perfect size for pocketing little nubs of cheese, veg, or meat. Check out our recipe for Heirloom Tomato–Basil Pasta with Olives and Feta with campanelle.

    Pasta: Capellini (a.k.a. Angel Hair)

    Best Served: With Butter/Oil, Cream/Cheese, Seafood, Pesto, Tomato Sauce In Soup

    Light and ethereal, these wispy strands do well with lighter, thin sauces. Check out our recipes for Angel Hair Pasta with Green Garlic Cream Sauce and Angel Hair Pasta with Spicy Vodka Sauce.

    Pasta: Casarecce

    Best Served: With Cream/Cheese, Meat, Pesto, Seafood, Tomato, Vegetables

    Casarecce literally means “homemade,” owing to their loose, free-form shape. Their crevices are great for soaking up sauce.

    Pasta: Cavatelli

    Best Served: With Cream/Cheese, Meat, Vegetables In Pasta Salad, Soup

    Cavare is “to scoop” in Italian, appropriate for the hot dog bun–style crevices in cavatelli. They’re a signature shape in the southern region of Puglia.

    Pasta: Cavaturi

    Best Served: In Pasta Salad

    Cavaturi also have that scooped center, but are slightly longer and scroll-like.

    Pasta: Conchiglie

    Best Served: With Cream/Cheese, Meat, Pesto, Tomato Sauce, Vegetables In Pasta Salad

    Named for their conch shell–like appearance, these tubes can hold ample amounts of liquid. Check out our recipe for Pasta with Arugula Pesto, Sun-Dried Tomatoes, and Pine Nuts with conchiglie, or try one of our favorite Crock-Pot pasta sauce recipes.

    Pasta: Ditalini

    Best Served: Baked In Pasta Salad & Soup

    These “tiny fingers” are a classic choice for soups like pasta e fagioli, although they are a great choice for soaking up cheese and sauce in bakes, too. Check out our Pasta e Fagioli recipe with ditalini.

    Pasta: Farfalle

    Best Served: With Butter/Oil, Cream/Cheese, Meat, Seafood, Vegetables, Pesto, Tomato Sauce In Pasta Salad & Soup

    We may know them as bow ties, but these all-purpose shapes are actually named for fluttering butterflies. Check out our recipe for Bow Tie Pasta with Corn, Thyme, and Parmesan.

    Pasta: Fettuccine

    Best Served: With Butter/Oil, Cream/Cheese, Meat, Seafood, Vegetables, Tomato Sauce

    A versatile favorite, fettuccine are “little ribbons,” working famously with Alfredo sauce, but also holding steady against robust meat, seafood, and vegetables. Check out our recipes for Fettuccine Alfredo, Fettuccine with Pesto, Asparagus, and Artichoke, and Milk-Braised Pork Shoulder Ragu with Fresh Fettuccine.

    Pasta: Fregula

    Best Served: In Soup & Tomato Sauce

    A Sardinian specialty, these grainlike bits add a chewy bite to soups and more. They’re usually toasted, giving them a brown-hued cast. Check out our recipe for Soup of Fregula with Baby Clams (Fregula kin Arsellas).

    Pasta: Fusilli

    Best Served: Baked With Butter/Oil, Cream/Cheese, Meat, Vegetables, Pesto, Tomato Sauce In Soup & Pasta Salad

    Fusilli is a short “spun” pasta with twisted surfaces that provide a chute for sauce to slide down. Check out our recipes for Spinach Pesto Fusilli and Fusilli with Parsley, Walnut, and Black Olive Pesto.

    Pasta: Fusilli col Buco

    Best Served: Baked With Butter/Oil, Cream/Cheese, Meat, Vegetables, Pesto, Tomato Sauce In Soup & Pasta Salad

    Also known as fusilli bucati, these long corkscrew spirals have a tiny hole inside each strand. This shape was originally made by wrapping bucatini around knitting needles.

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    Vicky Bennison collected some of the best secrets of Italian home cooks in this book (born from the popular YouTube channel of the same name).

    Pasta: Fusilli Napoletani

    Best Served: Baked With Butter/Oil, Cream/Cheese, Meat, Vegetables, Pesto, Tomato Sauce In Soup & Pasta Salad

    Fusilli Napoletani look like ribbons that have been tightly twirled, although they have just enough space down the center to hold a range of sauces.

    Pasta: Gemelli

    Best Served: Baked With Butter/Oil, Cream/Cheese, Meat, Vegetables, Pesto In Soup & Pasta Salad

    Gemelli are “twins,” named for their double helix–shaped strands. Check out our recipe for Dill, Chickpea, and Feta Pasta Salad with gemelli.

    Pasta: Gigli

    Best Served: Baked With Butter/Oil, Meat, Tomato Sauce

    Similar to campanelle, gigli are a little bit tighter and frillier, resembling the lilies for which they’re named (not that regrettable J. Lo movie from the early aughts).

    Pasta: Jumbo Shells

    Best Served: Baked With Cream/Cheese, Meat, Tomato Sauce, Vegetables

    An oversized variation on conchiglie, these egg-sized pieces are great for filling with cheese, chopped veggies, and more. Check out our Swiss Chard Stuffed Shells recipe.

    Pasta: Lasagna

    Best Served: Baked With Cream/Cheese, Meat, Tomato Sauce, Vegetables

    These flat sheets are well known for their favorite use: baked into saucy, belly-filling recipes. Check out our Lasagna alla Bolognese recipe, our Butternut Squash Lasagna recipe, our Pesto and Pea Lasagna recipe, and our Vegan Lasagna recipe.

    Pasta: Linguine

    Best Served: With Butter/Oil, Cream/Cheese, Meat, Seafood, Vegetables, Pesto, Tomato Sauce

    Long, flat, and narrow, linguine are best known for their pairing with clam sauce, although they are versatile and suitable for use with a wide range of sauces. Check out our recipes for Linguine with Clams and Zucchini (Linguine con Vongole e Zucchini), Linguine with Squash Noodles and Pine Nuts, and Linguine with Clams and Chorizo.

    Pasta: Lumaconi

    Best Served: Baked With Meat, Tomato Sauce, Vegetables

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    Pasta: Macaroni

    Best Served: Baked With Buttter/Oil, Cream/Cheese, Meat, Vegetables, Tomato Sauce In Pasta Salad

    Macaroni, of course, are iconic for their ability to hold cheese. It’s a pairing that has already gone down in history. Check out our Classic Macaroni and Cheese recipe and Tex-Mex Macaroni and Cheese recipe for starters, then brand out into muffin pan mac and cheese bites and healthy mac and cheese options.

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    Best Served: With Butter/Oil, Meat & Tomato Sauce

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    Pasta: Manicotti

    Best Served: Baked With Meat, Tomato Sauce, Vegetables

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    Pasta: Orecchiette

    Best Served: With Meat, Vegetables, Pesto, Tomato Sauce In Pasta Salad

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    Pasta: Orzo

    Best Served: Baked In Pasta Salad & Soup

    These rice-shaped pieces can soak up flavor readily, making them perfect for lightly dressed salads or simmering bakes. Check out our recipes for Celery and Olive Orzo Salad and Poached Chicken and Pomegranate Orzo.

    Pasta: Paccheri

    Best Served: With Tomato Sauce & Vegetables

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    Pasta: Pappardelle

    Best Served: With Meat Sauce

    These long, broad, and weighty egg noodles have the heft to hold up to heavy meat- and cream-based preparations. Check out our recipe for Fresh Pappardelle with Butternut Squash and Thyme Cream Sauce. (These are an easy shape to master when making pasta at home.)

    Pasta: Pastina

    Best Served: In Soup

    The tiniest pasta of them all, pastina can be eaten almost like a porridge or added to soups.

    Pasta: Penne Lisce (a.k.a. Mostaccioli)

    Best Served: Baked With Cream/Cheese, Tomato Sauce, Meat, Vegetables

    A bit on the slippery side, these smooth-surfaced quills are cut on the diagonal. Check out our Beet Greens and Feta Pasta recipe using this pasta type.

    Pasta: Penne Rigate

    Best Served: Baked With Butter/Oil, Cream/Cheese, Tomato Sauce, Vegetables In Pasta Salad

    These penne have a bumpy surface, which picks up sauce better than their smooth counterparts. Check out our recipe for Fresh Tomato Sauce with penne.

    Pasta: Radiatore

    Best Served: Baked With Tomato Sauce

    These short, frilled shapes may look like deep-sea creatures, but they can catch chunks of tomato or cheese between each wing.

    Pasta: Riccioli

    Best Served: Baked With Tomato Sauce In Pasta Salad

    These delicate, twisted scrolls are capable of picking up light sauces and can stud cheesy bakes.

    Pasta: Rigatoni

    Best Served: Baked With Cream/Cheese, Meat, Tomato Sauce, Vegetables

    Named for their ridged lines, rigatoni are most commonly found in Sicily. These guys are sturdy enough to take on thicker and chunkier sauces. Check out our recipe for Creamy Rigatoni with Chicken and Mushrooms.

    Pasta: Rotelle

    Best Served: Baked With Cream/Cheese, Meat, Tomato Sauce, Vegetables In Pasta Salad & Soup

    Rotelle are wheels—they even have spokes! These quarter sized circles can be used festively in a number of ways, from mac and cheese to soup.

    Pasta: Rotini

    Best Served: Baked With Cream/Cheese, Meat, Tomato Sauce, Vegetables In Pasta Salad

    Rotini are barely discernible from fusilli, but they do have a slightly tighter spiral and a shorter overall length. Check out our recipe for Pasta with Broccoli, Crispy Prosciutto, and Toasted Breadcrumbs.

    Pasta: Sfoglia

    Best Served: Baked With Meat, Tomato Sauce, Vegetables

    These are broad sheets of pasta—the kind you can make simply by passing through your pasta roller. Use them to make stuffed cannelloni.

    Pasta: Spaghetti

    Best Served: Baked With Butter/Oil, Cream/Cheese, Tomato Sauce, Meat, Seafood, Vegetables

    The legendary classic: These are long pasta with a rounded shape, perfect for twirling around a fork. Check out our recipes for Spaghetti and Meatballs and Slow Cooker Spaghetti Bolognese.

    Pasta: Spaghetti alla Chitarra

    Best Served: Baked With Butter/Oil, Cream/Cheese, Tomato Sauce, Meat, Seafood, Vegetables

    Associated with the central region of Abruzzo, these long strands have a square shape, created by running pasta sheets through the guitarlike instrument that gives them their name.

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    The traditional stringed pasta cutting instrument for this shape.

    Pasta: Spaghettini

    Best Served: Baked With Butter/Oil, Cream/Cheese, Tomato Sauce, Meat, Seafood, Vegetables

    Thinner than regular spaghetti, these wiry pieces are best suited for lighter sauces.

    Pasta: Stelline

    Best Served: In Soup

    Oh my stars! These twinkling shapes will have you seeking out constellations in your soup.

    Pasta: Strozzapreti

    Best Srved: With Meat & Vegetables

    These twists are made by tightly coiling flat strips of pasta. The origin of their name (“priest stranglers”) is debated—some say that it’s because gluttonous priests would choke themselves on them.

    Pasta: Tagliarini

    Best Served: With Butter/Oil & Cream/Cheese

    Similar in width to fettuccine, these long, flat strands are often served in butter sauce.

    Pasta: Trenette

    Best Served: Baked With Tomato Sauce, Vegetables, Pesto

    Associated with the northwestern region of Liguria, these linguine-like threads are usually served with pesto or simple sauces.

    Pasta: Trofie

    Best Served: With Pesto

    Trofie pasta is formed from tapered twists of dough. It’s most closely associated with Genoa, where it can often be found with pesto.

    Pasta: Tubettini

    Best Served: Baked In Soup

    Smaller than ditalini, these tubular pieces are associated with minestrone soup. Check out our recipe for Minestrone.

    Pasta: Ziti

    Best Served: Baked With Butter/Oil, Cream/Cheese, Tomato Sauce, Meat, Vegetables In Pasta Salad

    Ziti are tubular and short like penne, but lack the ridges and have a square cut. They’re best known as an element in pasta bakes, although they also match up perfectly well with a range of sauces. Check out our recipe for Baked Ziti with Prosciutto.

    Recipe Summary

    • 1 pound farfalle, or other short pasta
    • 1 1/2 pounds skinless salmon fillet
    • Coarse salt and ground pepper
    • Juice and finely grated zest of 2 lemons
    • 1 package (10 ounces) frozen peas, defrosted
    • 2 tablespoons unsalted butter
    • 1/4 cup chopped fresh mint, plus more for serving

    Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain, reserving 1 cup pasta water return pasta to pot.

    Meanwhile, season salmon with salt and pepper, and place in a medium skillet. Add 1/4 cup water and lemon juice and zest. Bring to a boil over medium heat, cover, and let steam for 10 minutes.

    Add peas, and continue to steam, covered, until peas are tender and salmon is opaque throughout, 2 to 3 minutes more.

    Slide entire contents of skillet onto pasta add butter and mint. Season with salt and pepper. Toss carefully to combine, gently breaking salmon into large flakes. Add reserved pasta water as necessary to smooth sauce. Serve immediately, sprinkled with additional mint, if desired.

    Our Recipe for Fresh Farfalle Pasta

    Serves: 2-3 people
    Prep Time: 60 minutes
    Cooking Time: 10 minutes
    Calories per serving: 468 kcal



    • Rolling pin
    • Fork
    • Wooden board
    • Pasta cutter or knife
    • Ravioli wheel cutter

    Step 1: Making the Pasta Dough

    Head over to our comprehensive guide on making fresh egg pasta at home. You don’t need any extravagant equipment to make your own pasta. All it takes is flour, eggs and a few simple kitchen tools. Head back here once you have a rolled out sheet of dough - or a sfoglia.

    Step 2: Making the Farfalle Pasta Shape

    • Once you’ve made your sheet of dough, use a knife to cut it into a large even rectangle.

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    No matter where we are in the world, we need to eat. Our food culture here in America differs drastically from the food culture in other parts of the world. There are parts of our American food culture that I can embrace fully — like the shift to eating locally grown produce and cooking meals from scratch. And while the fast food that appears nightly on many tables isn’t the high point of food in the USA, it also presents an opportunity to guide people to good food. To introduce the idea of homemade food rather than pre-packaged options. To showcase garden fresh produce. And to gain insight into what eating looks like in other parts of the world. Through food, we can understand one another and open our hearts, minds, and stomachs to the differences — and similarities — between humans from across the globe.