Farfalle with shrimp and pancetta

Ingredients for 4 servings:

• 400g farfalle
• 450 g scampi, also frozen
• 200 g pancetta or bacon
• 3 garlic cloves
• 2 tbsp olive oil
• 75 g arugula
• 2 class can/n tomatoes, sun-dried
• 2 balls of mozzarella
• 4 tbsp pine nuts
• 100 g Parmesan, grated
• Black pepper, freshly ground
• Sea salt, fine
• 1 pinch(s) of Allspice d’Espelette

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

First, thaw the shrimp and place them in salted water; remove any tails. Then, fry the pine nuts in a pan without adding any fat (be careful not to stop stirring, as they burn very quickly). Then, chop the garlic, pancetta, sun-dried tomatoes, arugula (except for a few leaves for decoration), and mozzarella. Cook the pasta al dente in salted water according to the package instructions. Meanwhile, fry the garlic in 2 tablespoons of olive oil in a large pan. Add the pancetta, after 4 minutes, the drained scampi, and after another 4 minutes, the sun-dried tomatoes. Cook everything over medium heat and add black pepper and Espelette pepper. Add a little salt (but not too much, as the bacon is already salty). When the pasta is cooked, drain it and return it to the saucepan. Add the contents of the pan and stir gently. Then add the arugula, Parmesan, 50% of the pine nuts, and finally the mozzarella. Be careful not to stir too vigorously or for too long, or the mozzarella will stick everything together. Serve on plates and garnish evenly with Parmesan, the remaining pine nuts, and a few arugula leaves.