Farfalle with Bacon, Peas and Cream - Giangi's Kitchen

Recipes: Main Course

Giangi Kitchen Giangi

Farfalle with Bacon, Peas and Cream

Published on May 10, 2010 | Main Course


Amount Item Add to Grocery List
2 tablspoons olive oil
6 oz thick slices, chopped bacon cut into julienne strips
1/2 minced garlic
1 1/2 cup heavy cream
1 cup thawed green peas
1/2 cup freshly grated parmesan cheese

Preparation Instructions

  1. Bring a large pot of salted water to a boil. Add the farfalle and cook until the pasta is al dente.

  2. 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

  3. Pour in the cream and bring to a boil. Let simmer until reduced and thickened slightly, about 5 minutes.

  4. Add the peas, bring back to a simmer and cook for 3 to 4 more minutes longer.

  5. Stir in the Parmesan cheese and incorporate well. Add salt and pepper to adjust the taste.

  6. When the pasta is ready, drain in a colander and immediately pour in the large skillet and toss to well coat the pasta.

  7. Serve warm with more grated Parmesan cheese if desired.

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