← Back to Search Results
Italian
 Farfalle with Bacon, Peas, and Sage

Photo by: Ditte Isager
Comments: 0
 

Recipe

This is an easy version of pasta carbonara, without any egg yolks, so there is no chance of the sauce splitting. My kids must have this for supper once a week—they love it!

Yield: Serves 4

Ingredients

  • 14 ounces dried farfalle
  • 2 tablespoons olive oil
  • 5 ounces thick-sliced lean bacon, chopped
  • 1 large garlic clove, minced
  • 1¼ cups heavy cream
  • 1 cup green peas, thawed if frozen
  • 2/3 cup freshly grated Parmesan, plus extra for sprinkling
  • Small handful each of fresh sage and flat-leaf parsley, leaves only

Directions

Bring a pot of salted water to a boil. Tip in the farfalle and cook according to the package directions until the pasta is al dente.

Heat the oil in large saucepan and add the bacon. Fry over high heat until the bacon is golden brown, 3-4 minutes. 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. Tip in the peas, bring back to a simmer, and cook for 3-4 minutes longer. Stir the grated Parmesan into the sauce, then taste and adjust the seasoning.

When the pasta is ready, drain it in a colander and immediately tip into the sauce. Add the herbs and toss the pasta until well coated with the creamy sauce. Divide among warm plates and sprinkle with a little more Parmesan before serving.


© 2008 Gordon Ramsay
 

Nutritional Information

Nutrients per serving (% daily value)

952kcal (48%)
277mg (28%)
25mg (42%)
393mcg RAE (13%)
505mg
85mg
27g
5g
5g
83g
140mg (47%)
587mg (24%)
27g (133%)
57g (87%)
5mg (26%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
big-fat-cookies Big Fat Cookies
by Elinor Klivans
baked-explorations Baked Explorations
by Matt Lewis
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
cook-with-jamie Cook with Jamie
by Jamie Oliver
american-masala American Masala
by Suvir Saran
living-raw-food Living Raw Food
by Sarma Melngailis
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?