About this recipe: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!
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
480ml double cream
1 teaspoon ground black peper
2 tablespoons milk
100g grated Parmesan cheese
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Method Prep:20min › Cook:20min › Ready in:40min
To prepare carbonara sauce:
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.
To make farfalle:
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.
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.
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.
Stir in the previously prepared alfredo sauce and the cooked pasta. Remove from heat, and allow to cool slightly before serving.