Farfalle carbonara plus

    40 min

    A beautiful dish of farfalle pasta in a carbonara-style cream sauce with bacon, chicken breast, roma tomatoes, red onion and garlic. Tossed together with a homemade alfredo sauce you can prepare anytime ahead. This lovely, rich and hearty pasta can be served with a fresh green salad and bread for mopping up the delectable sauce!

    54 people made this

    Serves: 2 

    • 275g farfalle pasta
    • 4 rashers bacon, diced
    • 1 tablespoon butter
    • 2 tablespoons diced red onion
    • 1 teaspoon chopped garlic
    • 50g diced plum tomatoes
    • 1 cooked chicken breast fillet, thinly sliced
    • 1 pinch salt
    • 1 pinch black pepper
    • 1 pinch garlic salt
    • 2 tablespoons double cream
    • 2 tablespoons grated Asiago, Parmesan or Pecorino Romano cheese
    • Carbonara Sauce
    • 480ml double cream
    • 1 teaspoon ground black peper
    • 2 tablespoons milk
    • 100g grated Parmesan cheese

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

      To prepare carbonara sauce:

    1. In a saucepan bring to the boil double cream, pepper and milk. Remove from heat and stir in Parmesan cheese. Store in refrigerator until ready to use.
    2. To make farfalle:

    3. Fill a large pot with lightly salted water and bring to the boil over high heat. Stir in pasta and return to the boil. Cook, uncovered, stirring occasionally until the pasta is cooked through but still firm to the bite, about 12 minutes. Drain.
    4. Meanwhile, cook the bacon in a frying pan over medium heat until nearly crisp, about 5 minutes. Remove the bacon and wipe out the frying pan with a kitchen towel.
    5. Melt the butter in the same frying pan over medium heat. Return the bacon to the frying pan, and stir in the red onion, garlic, tomatoes, chicken, salt, black pepper and garlic salt. Cook and stir until the bacon is crisp and onions are translucent. Stir in the double cream and Asiago cheese and cook until the liquid is reduced by half, about 3 minutes.
    6. Stir in the previously prepared alfredo sauce and the cooked pasta. Remove from heat, and allow to cool slightly before serving.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (52)


    Excellent made as written!! Restaraunt quality I agree. This went together quickly since I had done all my slicing and dicing before I started and was just dropping things in to the pan. I don't know about anyone else, but I am dreaming of how good shrimp would be in this and I also think I will add 3-4 freshly sliced mushrooms next time. Thanks HungryJohn!!  -  27 May 2010  (Review from Allrecipes US | Canada)


    Delicious! I cooked the chicken in the bacon grease. The rest was exactly the same. This is soooo good. Much better than what I get at the "chain restaurant" where I get a dish very similar to this.  -  17 Nov 2010  (Review from Allrecipes US | Canada)


    Very good! I did find the recommended porportions of pasta and alfredo sauce to be quite off but it was an easy fix. Serving just the two of us, I halved the pasta and doubled the alfredo. I also used fresh garlic and sauted it with the onion in the butter, then proceeded as stated.  -  18 Nov 2009  (Review from Allrecipes US | Canada)