Oven-Baked Farfalle with Pancetta & Peas

It’s no secret that Stanley Tucci is my muse for all things Italian. Before Easter, he shared an Instagram reel of a “casual” lunch consisting of farfalle pasta, peas, pancetta, and bechamel sauce. After watching the Tuc describe his mouth-watering dish, I could not get it out of my head. When I was tasked with bringing a side dish to Easter, this springy pasta seemed the obvious answer. While I credit Stanley Tucci with the idea behind the dish, all measurements are my own.

Ingredients:

• 1 pound farfalle pasta

• 2 cups frozen peas

• 8 oz of pancetta, diced

• 60 g (about 1/2 cup) all-purpose flour

• 5 tbsp unsalted butter

• 4 cups whole milk

• 1 tsp lemon zest

• Dash of nutmeg

• Salt and pepper to taste

• 1/2 cup shredded parmesan cheese

Directions:

1. Preheat oven to 400 degrees Fahrenheit.

2. Begin by making the bechamel. In a saucepan, melt butter over medium heat. When foaming, add flour, whisking until a nutty, brown paste forms. Gradually stir in milk, whisking almost constantly over medium-low heat until sauce thickens, about 10 minutes.

3. Remove from heat, add lemon zest, nutmeg, salt, and pepper to taste. Cover.

4. Bring a large pot of salted water to boil over high heat.

5. While pasta water cooks, heat a skillet over medium-high heat. When ready, cook pancetta until crispy and browned. Remove to a paper towel-lined plate to cool.

6. Add farfalle to boiling water and cook according to package directions. Drain and return to pot.

7. Add peas, bechamel, and pancetta to the farfalle, stirring until well-incorporated.

8. Place mixture in a casserole dish and top with parmesan. Cover and bake 10 minutes or until warm and slightly crispy on top.

Note: If making ahead of time, bake, covered, at 400 for about 30 minutes or until warm.

Wine pairing: High-acid white wine with good structure. We chose a blend of verdicchio and bellone from Lazio.