- 400 g farfalle
- 1 tbsp olive oil
- 2 onions, finely sliced
- 1 clove clove garlic, finely sliced
- 200 g smoked bacon medallions, cut into bite-size piece
- 300 ml tub half-fat crème fraîche
- 1 small fresh flat-leaf parsley, leaves picked chopped
Fill a large pan with boiling water from the kettle and put over a medium heat to bring back to the boil. Add the pasta and cook for 10-12 minutes until al dente. Drain and return to the pan.
While the pasta is cooking, heat the olive oil in a pan, then add the onions and garlic. Cook over a medium heat for 8-10 minutes, then add the bacon pieces and continue cooking for 5 minutes until the onions are just starting to turn golden and the bacon is crisp.
Stir the onion and bacon mixture into the pan of cooked pasta, add the crème fraîche and parsley, and mix to heat through. Season with freshly ground black pepper and serve.