Farfalle with Creamy Carrots and Pancetta | Christopher Kimball’s Milk Street | Recipes, TV and Cook

Ingredients

• 4 ounces pancetta, finely chopped
• 1 pound carrots, peeled and shredded on the large holes of a box grater
• 2 tablespoons salted butter, cut into 2 pieces, divided
• Kosher salt and ground black pepper
• 1 pound farfalle
• 1 cup lightly packed fresh flat-leaf parsley, finely chopped
• 1 ounce Parmesan cheese, finely grated (½ cup), plus more to serve
• ¼ cup heavy cream
• 2 tablespoons drained capers , minced
• ¼ teaspoon freshly grated nutmeg