Teardown Portland 2025
May 10, 2025
City (Illustrator)
May 31, 2025
a family favorite: "the farfalle"
We were watching Good Morning America one winter morning in 2008, and caught celebrity guest Marisa Tomei stirring Italian meats in a big frying pan. She combined it with sauteed garlic and onions, and mixed in a bunch of other things we love, like truffle paste, arugula and cheese. I’m an okay cook – I probably have a couple dozen recipes in my rotation – but I knew I needed to add this one to the list. Seventeen years and change later, it’s still a family staple. Thanks Ms. Tomei!
Farfalle con Pancetta, Rucola e Tartufo Bianco (serves 4)
- 2 tablespoons extra virgin olive oil
- 8 ounces guanciale (may substitute bacon or pancetta), diced
- 1 red onion, cut lengthwise in half and then into 1/4-inch half-moons
- 2 cloves garlic, thinly sliced
- 1 pound Farfalle
- 2 tablespoons truffle paste
- 1/2 cup freshly grated Pecorino-Romano (plus extra for serving)
- 1 bunch arugula, chopped
Bring 6 quarts of water to boil and add salt to taste. Meanwhile in a 10 to 12-inch sauté pan, heat the olive oil over low heat. Add the guanciale and cook slowly until the guanciale has rendered its fat and is crisp and golden brown, about 10 minutes. Add the onion and garlic and cook gently until golden brown, about 5 minutes longer. Remove from heat.
Cook the Farfalle in the boiling water for 1 minute less than the package instructions indicate; drain reserving 4 tablespoons cooking water. Add the pasta to the pan with the reserved cooking water. Add the truffle paste, guanciale and the grated cheese; mix well and toss over high heat for one minute. Add the arugula and toss for about 30 more seconds, until just wilted.
Divide among four pasta bowls and serve with cheese on the side.