Farfalle with bacon, peas and sage

This is an easy pasta carbonara, without any egg yolks so there is no chance of splitting the sauce.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a pot of salted water to the boil, Tip in the farfalle and cook according to packet instructions until the pasta is al dente.

Step 2

Heat the oil in another pan and add the bacon Fry over high heat for 3-4 minutes until the bacon is golden brown. Add the garlic (and sage if using dried sage) and fry for a minute. Pour in the cream and bring to the boil. Let simmer for 5 minutes until reduced and thickened slightly.

Step 3

Tip in the peas, bring back to a simmer and cook for another 3-4 minutes. Stir the grated parmesan into the sauce, then taste and adjust the seasoning.

Step 4

When the pasta is ready, drain it in a colander and immediately tip into the sauce. Add the herbs, then toss the pasta until well coated with the creamy sauce. Divide among warm plates and sprinkle over a little more parmesan to serve.