Farfalle with Bacon, Peas and Cream

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

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


Nutrition Facts
Farfalle with Bacon, Peas and Cream
Amount Per Serving
Calories 1046 Calories from Fat 549
% Daily Value*
Total Fat 61g 94%
Saturated Fat 29g 145%
Cholesterol 158mg 53%
Sodium 524mg 22%
Potassium 503mg 14%
Total Carbohydrates 93g 31%
Dietary Fiber 5g 20%
Sugars 5g
Protein 28g 56%
Vitamin A 34.1%
Vitamin C 18.2%
Calcium 23.9%
Iron 12.7%
* Percent Daily Values are based on a 2000 calorie diet.
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Farfalle with Bacon, Peas and Cream

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


Original recipe yields 4 servings

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  • 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
  • 1 pound farfalle pasta


  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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