Читать книгу Cooking for Friends - Gordon Ramsay - Страница 21

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. My kids must have this for tea once a week – they love it! (Illustrated on page 50.)

SERVES 4

400g dried farfalle

3 tbsp olive oil

150g bacon lardons or 8 rashers of streaky bacon, chopped

1 large garlic clove, finely chopped

300ml double cream

150g peas, thawed if frozen

60g freshly grated parmesan, plus extra to sprinkle small handful each of sage and flat-leaf parsley, leaves only

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.

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 fry for a minute. Pour in the cream and bring to the boil. Let simmer for 5 minutes until reduced and thickened slightly. 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.

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.