- 1 cup farfalle (bow tie pasta)
- 5 tablespoons extra virgin olive oil
- 5 ounces pancetta, sliced paper thin
- 2 tablespoons fresh lemon juice
- Salt and freshly ground black pepper
- 2 cups mizuna leaves or other tender greens
- In a large pot of boiling salted water, cook the pasta for 10 to 12 minutes or until al dente. Drain and immediately submerge in cold water. Drain again. Put into a large bowl and toss with 1 tablespoon of the olive oil. Set aside at room temperature to cool.
- Meanwhile, preheat the oven to 300°F.
- Arrange the pancetta slices in a single layer on a rimmed baking sheet. Bake for 10 to 15 minutes or until crisp. Cut the slices into large dice and transfer to a small bowl. Cover the bowl and refrigerate if you don’t plan to use right away.
- In a small bowl, whisk together the lemon juice and remaining 4 tablespoons of olive oil until blended. Season to taste with salt and pepper.
- Add as much of the dressing as needed to coat the farfalle. Toss with the mizuna and pancetta.
- To serve, center a small mound of the pasta salad on a small plate. Using a vegetable peeler, garnish the salad with shavings of the Parmigiano-Reggiano cheese. Garnish with lemon zest. Repeat to make 5 more servings.