Farfalle with Bacon, Peas and Cream

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Author: Giangi Townsend

Ingredients

2 tbsps olive oil, 2 tablspoons olive oil
6 ounces bacon strips, 6 oz thick slices, chopped bacon cut into julienne strips
0.5 garlic, 1/2 minced garlic
1.5 cup heavy cream, 1 1/2 cup heavy cream
1 cup green peas, 1 cup thawed green peas
0.5 cup parmesan cheese, 1/2 cup freshly grated parmesan cheese
1 pound farfalle pasta, 1 pound farfalle pasta

US - Metric

Instructions

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.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.