Farfalle Festival
Serves: 5
Olin Prosacco
1 January 1970
Based on User reviews:
42
Spice
45
Sweetness
47
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tbsp
Butter2 tbsps
Red Onion (diced)1 tsp
Garlic (chopped)1 cup
Roma Tomatoes (diced)1 pinch
Ground Black Pepper1 pinch
Garlic Salt1 pinch
Salt2 tbsps
Heavy Cream2 tbsps
Asiago Cheese (grated)1 cup
Sauce (alfredo)Directions:
1
Fill a large pot with lightly salted water and bring to a rolling boil over high heat
2
Stir in the bow tie pasta and return to a boil
3
Cook, uncovered, stirring occasionally, until the pasta is cooked through but still firm to the bite, about 12 minutes
4
Drain
5
Meanwhile, cook the bacon in a skillet over medium heat until nearly crisp, about 5 minutes
6
Remove the bacon and wipe out the skillet with a paper towel
7
Melt the butter in the same skillet over medium heat
8
Return the bacon to the skillet, and stir in the red onion, garlic, Roma tomatoes, chicken, black pepper, garlic salt, and salt
9
Cook and stir until the bacon is crisp and onions are translucent
10
Stir in the cream and Asiago cheese, and cook until the liquid is reduced by half, about 3 minutes
11
Stir in the Alfredo sauce and the cooked pasta
12
Remove from heat, and allow to cool slightly before serving