Monday, April 13, 2015


yields four servings 

14 ounces farfalle pasta 
3 tablespoons olive oil 
8 slices streaky bacon, chopped 
1 garlic clove, finely chopped 
1 cup heavy cream 
5 ounces peas, thawed if frozen 
2 1/2 ounces parmesan cheese, freshly grated, plus extra to sprinkle 
1 small handful sage leaf, and flat-leaf parsley leaves

Bring a pot of salted water to the boil. Tip in the farfalle and cook according to packet instructions until the pasta is al dente.

Heat the oil in another pan and add the bacon. Fry over high heat for 3 - 4 minutes until the bacon is golden brown.

Add the garlic and fry for a minute. Pour in the cream and bring to the boil. Let simmer for 5 minutes until reduced and thickened slightly.

Tip in the peas, bring back to a simmer and cook for another 3- 4 minutes. Stir the grated parmesan into the sauce, then taste and adjust the seasoning.

When the pasta is ready, drain it in a colander and immediately tip into the sauce.

Add the herbs, then toss the pasta until well coated with the creamy sauce.

Divide among warm plates and sprinkle over a little more parmesan to serve.

bacon recipe source: English_Rose (member), Manchester, UK,; adapted from Gordon Ramsay

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