Farfalle with Lamb
Pasta and Pizza • European
Description
Farfalle with Lamb
Ingredients
- Lamb 5 oz
- Fettuccine Pasta 5 oz
- Cilantro 2 tablespoons
- Orange Bell Peppers 1 piece
- Garlic 2 heads
- 10% cream 0 fl oz
- Olive Oil 4 tablespoons
- Whole egg 1 piece
- Grated Pecorino Pepato Cheese 2 tablespoons
- Cream to taste
Step-by-Step Guide
Step 1
Cook the farfalle pasta until al dente. Boil for no more than 5 minutes, remove from heat and let it sit in the water for about 2 minutes, then drain in a colander.
Step 2
Prepare the lamb — trim excess fat (if any), remove sinews, and cut into thin strips. Crush the garlic, sauté it in a hot skillet with olive oil until golden brown. Cut the bell pepper in half, remove the seeds, and dice only half (this will be enough), sauté for 3-4 minutes. Add the lamb and sauté for another 4-5 minutes.
Step 3
Mix the cream with the egg yolk and pour the egg-cream mixture over the lamb and vegetables. Simmer for about 2 minutes, then remove from heat. Add the chopped cilantro.
Step 4
In the hot cream mixture, add the farfalle and stir. If you feel there is not enough sauce, you can carefully add the desired amount of cream and gently heat everything on the stove, stirring constantly. Season with salt and pepper. Sprinkle with grated Parmesan.
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