Farfalle with Bacon, Peas and Cream

  • 05.10.10
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Farfalle with Bacon, peas and cream.

I was going thru my cooks books tonight and my hands stopped on Chef Gordon Ramsey cookbook. I used to enjoy watching “Hell’s Kitchen”. Obviously if you were able to understand a word between broadcasting blips and his thick accents, well, you are a genius. However his cooking is fun and different. As I am perusing, I stop at this pasta recipe that looked so familiar. I have been making a similar version for years. Very basic cream sauce that can have so many variations depending of what you are in the mood for. So tonight I will share my version instead of Ramsey’s one, however will follow his measurements as I have made my recipe for so long now that I would be incapable to tell you how much for each ingredient. I also made a simple skirt steak to go along just because my little one needs the proteins after the day he had.

As you may notice I am not big on desserts. That has been a little issue with our son who is staring to have a sweet tooth. With that said, he had the brilliant idea that he want to have his own blog so he can write all of his dessert ideas. So be prepared to see his blog soon, as he made sure we signed up for it tonight and will be putting it together this week. It will be fun to see what he comes up with.
Enjoy tonight dinner and let me know what you think.

Tonight’s May 10, 2010 dinner:
Farfalle with bacon, peas and cream
Skirt steak

FARFALLE WITH BACON, PEAS AND CREAM
My personal rule of thumb for pasta is: ¼ pound of pasta per person if served as main dish
2 tablespoons olive oil
6 oz thick sliced lean bacon, chopped
½ garlic clove, minced
1 ½ cup heavy cream
1 cup green peas, thawed
½ cup freshly grated Parmesan cheese

Bring a large pot of salted water to a boil. Add the farfalle and cook until the pasta is al dente.
Meanwhile in a large skillet heat the oil and add the bacon. Fry over high heat until the bacon is golden brown. Add the garlic and fry for a minute. Pour in the cream and bring to a boil. Let simmer until reduced and thickened slightly, about 5 minutes. Add the peas, bring back to a simmer and cook for 3 to 4 more minutes longer. Stir in the Parmesan cheese and incorporate well. Add salt and pepper to adjust the taste.
When the pasta is ready, drain in a colander and immediately pour in the large skillet and toss to well coat the pasta. Serve warm with more grated Parmesan cheese if desired.

SKIRT STEAK
1 6 oz skirt steak per person
Salt

Place a large skillet over high heat. Sprinkle salt on the bottom of the skillet and let the skillet get very hot. Add the steaks and sear until the steaks are done to the person preference.

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