Monday, December 07, 2015


serving: 4

12 ounces dried farfalle (bow-tie pasta)
6 ounces lean bacon, chopped
1 large garlic clove, pressed
1¼ cup heavy cream
1 cup green peas, thawed if frozen
cup grated parmesan cheese
¼ cup fresh parsley, chopped

Bring a medium pot of salted water to a boil. Add farfalle and cook according to package instructions until done. In a large skillet, over high heat, saute bacon until browned (3-4 minutes). Remove from heat and use a paper towel to soak up most of the fat. Place skillet with bacon back over high heat. Add garlic and saute about 1 minute. Add heavy cream to skillet and simmer for about 5 minutes. Add the peas to the skillet and return to a simmer. Cook about 3 more minutes. Add parmesan cheese into sauce. When pasta is ready, drain it and put it back into the pot. Pour sauce over pasta and stir in the chopped parsley.

bacon recipe source: Natasha,, October 27, 2010

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