Farfalle with chicken, asparagus & pancetta

Farfalle with chicken, asparagus & pancetta

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(24 ratings)

Prep: 30 mins - 40 mins Ready in 40 minutes

More effort

Serves 4 - 6
Invite some friends over and wow them with this delectable, creamy dish

Nutrition and extra info

Nutrition: per serving for six

  • kcal740
  • fat40g
  • saturates23g
  • carbs67g
  • sugars0g
  • fibre4g
  • protein32g
  • salt1.13g
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Ingredients

  • 500g asparagus
    Asparagus

    Asparagus

    a-spa-ra-gus

    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

  • 2 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 100g thinly sliced pancetta
    Pancetta

    Pancetta

    pan-chet-ah

    Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…

  • 500g farfalle
  • 50g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 284ml carton double cream
  • 2 cooked skinless, boneless chicken breasts (about 250g/9oz total weight), torn into strips
    Chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • a few gratings of fresh nutmeg
  • 50g Parmesan, freshly grated, plus extra for serving
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

  1. Trim the asparagus and cut into short lengths on the diagonal – keep the tips separate. (If you like, peel the stems to give a more vibrant colour when cooked.) Cook the stems in salted boiling water for about 4 minutes, then add the tips and cook for 1 minute more. Drain and refresh under cold running water.

  2. Peel the lemons with a serrated knife, remove all the white pith, then cut into segments by slicing each side of the pieces of membrane. Now cut the segments into small pieces (flick out any pips) and put them in a bowl with any juice. Grill the pancetta for 3-4 minutes until crisp – keep an eye on it because it can burn easily.

  3. Meanwhile cook the pasta in plenty of well-salted boiling water until al dente.While it’s cooking, put the butter and half the cream in a large pan and let them bubble together over a low heat for 2-3 minutes until thickened slightly. Tip in the lemon segments and juice, the chicken, asparagus and a few pinches of salt. Turn off the heat.

  4. Drain the pasta and add it to the contents of the pan along with the rest of the cream. Toss well, adding black pepper and nutmeg to taste, and the grated parmesan. Toss again, top with the pancetta and serve immediately.

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Comments, questions and tips

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Comments (17)

AlanRabjohn's picture
5

Delicious! Took quite a bit of preparation, but the result is well worth it - this put me in my wife's good books, especially served with a glass or two of decent rose . . .

bizzoh's picture
5

Very tasty, no changes made as the ingredients complement each other perfectly in my view. Highly recommended!

katie_besson's picture
5

really good and special with lemon taste

silmarillion's picture
5

A little fiddly to prepare (especially the lemon) but it MORE than makes up for this on taste. One of my absolute favourites. My other half declared that I should work in a restaurant as he polished off the last bits of pasta from his plate! I've made it a few times already, and will make it many times more.

kuifke's picture
4

Can also be prepared with salmon. Or why not. With boiled eggs

cristinai's picture
4

Really like this recipe for an easy weekday meal. I used 1 lime and it was delicious!

kathynicolson's picture
5

this is a great Saturday tea, a little bit of work, something special but still ready within the time it takes to cook the pasta if you have everything organised, I loved the lemon segments, suddenly getting that fresh, sour burst in your mouth along with the creamy cheesiness, I added broad beans (double podded) for some extra veg, will be putting this on the regular list :0)

balaton's picture
4

Nice!
But
- too many pots to wash up
- I like more topping, less pasta (easy to fix)
- who on earth has time to mess around with lemon segments?
Oh and I left out the butter.

GVB's picture
3

Delicious, creamy and simple. I only had pancetta cubes so I cooked them off and stirred them through.

mamarazzi's picture
5

Family enjoyed it, even the kids, who are usually not so keen on asparagus. I replaced some of the cream with milk, so it was less heavy.

mamarazzi's picture
5

Family enjoyed it, even the kids, who are usually not so keen on asparagus. I replaced some of the cream with milk, so it was less heavy.

rgoldson1982's picture
5

I loved this recipe used bacon as I didnt have pancetta and worked really well. Love Love LOve

bengalcat's picture
4

I've made this a couple of times now and it's lovely, my children enjoy it too.

Instead of using Pancetta I flatten and grill streaky bacon and I personally think 2 lemons is far too much, so I just squeezed the juice of half a lemon in at the end.

barbaravokes's picture
5

What a quick and really tasty recipe. Have made it several times - it easily feeds up to 8 - and it has been a hit with everyone.

hellsheaven's picture
5

This is a great dish - easy to do and really yummy. I will defo be making this again very soon

laucat's picture
5

This is very quick to put together and cook, and tastes as good as a meal in an Italian restaurant!

I have made it several times for friends and also made it vegetarian by cutting out the pancetta and adding mushrooms.

jul34es's picture

i made this for valentine,s day and it was very tasty and easy, i,d definitely make it again.

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