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!
- 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
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.