Description
This creamy farfalle pasta with peas and bacon is a comforting and flavorful dish featuring tender bow-tie pasta coated in a rich parmesan cream sauce, complemented by crispy bacon and sweet green peas. Perfect for a satisfying weeknight meal, it balances savory and fresh flavors with an easy stovetop cooking method.
Ingredients
Scale
Pasta
- 12 ounces dried farfalle (bow-tie pasta)
Bacon and Sauce
- 6 ounces lean bacon (chopped)
- 1 large garlic clove (pressed)
- 1 1/4 cup heavy cream
- 1 cup green peas (thawed if frozen)
- 2/3 cup grated parmesan cheese
- 1/4 cup fresh parsley (chopped)
Instructions
- Cook Pasta: Bring a medium pot of salted water to a boil. Add the farfalle and cook according to package instructions until al dente. Drain the pasta and set it aside.
- Cook Bacon: While the pasta cooks, heat a large skillet over high heat. Add the chopped bacon and sauté for 3 to 4 minutes until it is browned and crispy. Remove the skillet from heat and use a paper towel to soak up most of the bacon fat, leaving some for flavor.
- Sauté Garlic: Return the skillet with the bacon to high heat. Add the pressed garlic and sauté for about 1 minute, stirring constantly, until fragrant but not browned.
- Simmer Cream Sauce: Pour the heavy cream into the skillet and bring to a simmer over medium-high heat. Let it cook for about 5 minutes until slightly thickened.
- Add Peas: Stir the green peas into the cream sauce and return to a gentle simmer. Cook for an additional 3 minutes to heat the peas through.
- Add Cheese: Stir the grated parmesan cheese into the sauce until melted and fully incorporated.
- Combine Pasta and Sauce: Transfer the cooked farfalle back into the pot or a large mixing bowl. Pour the creamy bacon and pea sauce over the pasta, then stir in the chopped fresh parsley until evenly combined. Serve immediately and enjoy!
Notes
- Use lean bacon to keep the dish from becoming too greasy.
- If using frozen peas, thaw them before adding to the sauce for even cooking.
- Heavy cream can be substituted with half-and-half for a lighter sauce, though it will be less rich.
- Parmesan cheese can be freshly grated for the best flavor and melting qualities.
- Adjust the salt carefully as bacon and parmesan already contribute saltiness.
- Fresh parsley adds a nice color contrast and fresh herbal note; you can substitute with basil if desired.
