Description
Salty bacon, sweet peas, and creamy roasted garlic create a summery pasta dish. Perfect with a crisp Pinot Grigio.
Ingredients
Units
Scale
- 1 head of garlic
- Olive oil
- 1 lbs (454 g) Farfalle Pasta
- 1 package bacon (roughly chopped)
- 0.5 cups (118 ml) sun dried tomatoes (sliced)
- 1 medium onion (chopped)
- 0.75 cups (177 ml) low-sodium chicken broth
- 1 cups (237 ml) heavy cream
- 0.5 cups (118 ml) Parmesan cheese (grated)
- 1 cups (237 ml) frozen peas (thawed)
Instructions
- Preheat oven to 400°F (204°C).
- Cut the top off your head of garlic, place in an oven-safe dish, drizzle with olive oil, and roast in the oven for 20-25 minutes until the cloves feel soft. Remove from oven, let cool, and then finely chop the garlic.
- Bring a large pot of salted water to a boil. Cook pasta following package directions and set aside.
- In a large Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Cook bacon until crispy and remove with a slotted spoon to a plate, leaving the bacon fat in the pan.
- In the same pan, sauté the onions until soft and brown. Add sun-dried tomatoes and cook for 2-3 minutes more.
- Deglaze the pan with chicken broth, bring to a simmer, and scrape up any brown bits in the bottom of the pan. Let the liquid reduce to about half.
- Add heavy cream to the sauce, bring to a simmer, and add garlic. Cook for 5 minutes until thickened. Add Parmesan cheese to the sauce and season with salt and pepper. Mix well and then add peas.
- Pour the sauce over the pasta and gently toss. Garnish with crispy bacon and enjoy!
Notes
- For richer flavor, use pancetta or guanciale in place of bacon.
- To make this dish vegetarian, omit the bacon and add 1/4 cup nutritional yeast for a cheesy flavor.
- Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 600
- Sugar: 5
- Sodium: 700
- Fat: 40
- Saturated Fat: 15
- Unsaturated Fat: 20
- Carbohydrates: 60
- Fiber: 5
- Protein: 20
- Cholesterol: 80