Wednesday, February 16, 2011

Farfalle in Garlic and Bacon Sauce

Recipe for 4

500g farfalle (pasta)
2-3 cloves garlic, pureed
1 cup chopped bacon
2 tablespoons butter
1/2 cup fresh cream
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Parmesan cheese
(Additional Parmesan cheese for garnish)


Prepare the pasta according to package directions for al dente. Drain pasta and place under running cold water to stop the cooking process. Return to pan and drizzle with 2 tablespoons olive oil. Stir and keep away from heat.
Place the butter in a large skillet and let it melt over medium heat. When completely melted add the garlic and sauté for a minute. Add bacon and season with salt and pepper. As soon as the bacon gets a goldish color remove the pan from heat and let stand for five minutes.
Add the cream and stir. Return the skillet to heat stirring occasionally for 8 minutes or until sauce thickens.
Lower the heat and add the pasta from the pot into the skillet. Add the 1/2 cup Parmesan cheese and toss gently. Allow the pasta to warm up and cheese to melt.
Serve while still hot garnished with extra Parmesan. Enjoy!