Farfalle with rosemary sauce

Ingredients for 4 servings:

• 360 g farfalle
• salt water
• 400 g smoked pork belly
• 4 tbsp olive oil, cold-pressed, extra virgin
• 80 g pine nuts
• 4 sprig(s) rosemary or 1 tsp dried rosemary
• ½ can tomatoes, chopped
• 6 tbsp sweet cream
• Salt and pepper, black
• 1 jar white wine
• e.g. Parmesan, freshly grated

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Farfalle alla Ghiotta. Ghiotta means delicacy. A rustic, peasant recipe from Tuscany.

Cut 400g of smoked pork belly into small pieces. Heat 4 tablespoons of olive oil in a pan and fry the bacon until golden brown. Season with a little salt, as bacon is usually already salty. Deglaze the bacon with 1 glass of white wine and add 1/2 can of chopped tomatoes. Add 4 rosemary sprigs, cover, and simmer gently for about 20 minutes. Meanwhile, cook the farfalle in plenty of salted water until al dente. At the end, discard any remaining large pieces of rosemary sprigs. Mix in the pine nuts and 6 tablespoons of sweet cream, and season with salt and pepper. Mix in the drained pasta and serve with freshly grated Parmesan cheese.