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Farfalle with Bacon, Peas and Sage

homecooking 2 Responses »
Aug 022012

Real easy. Period.

This dish is basically Carbonara, minus the egg. It’s so effortless that you’ll think twice before you walk across that street to tabao (takeaway) because by the time you’re back with your tabao-ed food, i’d probably be done. *wink*

Oh, and it will definitely cost less than what you’ll tabao for 4 persons too, not to mention, more hygienic and (likely), healthier.

Looking at the ingredient list, i usually have them all in my fridge and pantry except for sage which i can omit no problem. Having said that, i don’t usually buy farfalle though so i’d probably just substitute that with say, penne or spaghetti. That’s the beauty about cooking at home. It’s so very flexible that it’s almost fun and sometimes, i find it challenging too, trying to get my way around certain dishes. Cooking a few dishes at the same time is even more exciting albeit exhausting. So, if you’ve not tried cooking at home be it for yourself or your loved ones, give it a try today or this weekend. Personally, i find it therapeutic. :)

Farfalle with Bacon, Peas and Sage

serves 4

400g dried farfalle
3 tbsp olive oil
4-5 streaky bacon, chopped
1 large garlic clove, finely chopped
300ml cream
50g peas
60g freshly grated parmesan, plus extra to sprinkle
small handful each of sage and flat-leaf parsley, leaves only

Method

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

2. Heat the oil in another pan and add the bacon. Fry over high heat for 3 – 4 minutes until the bacon is golden brown. Add the garlic and fry for a minute. Pour in the cream and bring to the boil. Let simmer for 5 minutes until reduced and thickened slightly. Tip in the peas, bring back to a simmer and cook for another 3- 4 minutes. Stir the grated parmesan into the sauce, then taste and adjust the seasoning.

3. When the pasta is ready, drain it in a colander and immediately tip into the sauce. Add the herbs, then toss the pasta until well coated with the creamy sauce. Divide among warm plates and sprinkle over a little more parmesan to serve.

(adapted from Gordon Ramsay – Cooking for Friends)

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Ahem. So how does Ramsay fare here?

Well, gotta say the kiddos love it. But then, to be fair, give them any pasta dish with bacon and cream and they’ll show you their two thumbs up. Hahahahaaa!

What i like about this pasta dish is the color — which was why i photographed this even though i don’t quite need the recipe ; i cook carbonara often enough to do without one :P.

Fabulous colours, don’t you think?

*Joining in the #CookingForFamily initiative.

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