Farfalle with Bacon, Peas and Cream

  • 30 mins total
  • 10 mins prep
  • 20 mins cook
  • serves 4 
Advertisement

IntroductionSkip To The Recipe

My personal rule of thumb for pasta is: 1/4 pound of pasta per person if served as a main dish.

Giangi's Kitchen Signature

Farfalle with Bacon, Peas and Cream

  • 30 mins total
  • 10 mins prep
  • 20 mins cook
  • serves 4 

Ingredients

Original recipe yields 4 servings

Log In or Register to view and edit your grocery lists.

  • 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

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.

Advertisement
Advertisement

Get More Savings

Save money on groceries with FREE Printable coupons
Plus

Online Coupons and Savings from My Favorite Stores and Brands.

Find Offers
Advertisement