Bacon and Bowties

Bacon and bowties is a fast and simple pasta dish with a slight variation on the traditional butter based Alfredo sauce. Creamy and saucy, this pasta is delicious and even easy to reheat.


3/4 lb farfalle pasta
up to 1 cup heavy cream
6-8 strips of bacon

2-4 stalks of celery
medium onion
salt and pepper
grated or shaved Parmesan *optional

(I didn’t use butter while making this but it is out because I used it for the french bread)

First, place a large pot of water over high heat to cook pasta.

 Clean the celery and onion and chop. I always run a veggie peeler along the outside of celery stalks to remove the long fibrous strands. They are unpleasant to pick out of your teeth, so I just get rid of them before I start chopping.

Cut the bacon into lardons(small strips or cubes of pork).

The pasta water should be boiling by now, so drop the pasta in the water and add salt to season the pasta. Stir to prevent sticking and cook per package directions.

Cook bacon in a large skillet over medium heat until cooked through.

Add the veggies and saute.

Once the veggies have softened a bit and taken on the bacon flavor…

add the cream. I start with about 1/2 cup and add more after the pasta, if needed.

Turn the heat down to medium low and add the pasta and Parmesan. Gently stir to incorporate everything and melt the cheese.

Taste to check for seasoning. The bacon and cheese can be salty so check to see just how much or little salt is needed.

Serve hot. Yum!

To reheat: Place in a cold skillet and slowly bring up temperature over medium heat. Add a splash of cream to loosen sauce.


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