Ingredients for Gordon Ramsay's Farfalle With Bacon Peas And Sage
- Farfalle Pasta
- Olive Oil
- Streaky Bacon
- Garlic Clove
- Heavy Cream
- 1/4 cup frozen peas
- Parmesan Cheese
- Sage Leaf
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How to Make Gordon Ramsay's Farfalle With Bacon Peas And Sage
- Bring a large pot of salted water to a rolling boil. Add 1 pound of farfalle pasta and cook according to package directions until al dente.
- While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add 4 ounces of diced bacon and cook for 3-4 minutes, until golden brown and crispy. Remove the bacon with a slotted spoon and set aside, reserving the bacon fat in the pan.
- Add 2 cloves of minced garlic to the skillet and cook for 1 minute, until fragrant. Be careful not to burn the garlic.
- Pour in 1 cup of heavy cream and bring to a simmer. Reduce heat to low and simmer for 5 minutes, or until the sauce slightly thickens.
- Stir in 1/2 cup of grated Parmesan cheese, 1/4 cup of frozen peas, and 1 tablespoon of chopped fresh sage. Season generously with salt and freshly ground black pepper to taste.
- Once the pasta is cooked, drain it immediately and add it to the skillet with the creamy sauce.
- Add the reserved crispy bacon to the pasta and toss gently to coat everything evenly in the sauce.
- Serve immediately, dividing the pasta among warm plates. Garnish with extra Parmesan cheese and a sprinkle of fresh sage, if desired.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
16g
Fat
126g
Carbs
27g
