Bow tie pasta with bacon, peas, and sage

By Walt

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!

Ingredients

• 14 ounces dried bow tie pasta
• 2 tablespoons olive oil
• 5 ounces thick-sliced lean bacon, chopped
• 1 large garlic clove, minced
• 1 1/4 cups heavy cream
• 1 cup green peas, thawed if frozen
• 2/3 cup freshty grated Parmesan, plus extra for sprinkling
• small handful each of fresh sage and flat-leaf parsley, leaves only

Details

Servings 4
Preparation time 20mins
Cooking time 40mins

Preparation

Step 1

Bring a pot of salted water to a boil. Add the bow ties and cook according to the
package directory 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 simer until reduced and thickened slightly,about 5 minutes.
Add 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 immediatley add to the sauce. Add
the herbs and toss the pasta until wet coated with the creamy sauce. Divide among
warm plates and sprikle with a little more Parmesan before serving.