Ingredients
4 ounces farfalle (bow tie) pasta
2 tablespoons high-quality unsalted butter
1 garlic clove, finely minced
1/3 cup freshly grated Parmesan cheese, plus extra for garnish
1 teaspoon premium chicken bouillon powder (such as L.B. Jamison)
2/3 cup heavy cream (for a rich, velvety sauce)
Salt and freshly ground black pepper, to taste
6 slender asparagus spears, cut diagonally into 2-inch pieces and blanched
3 strips of crispy bacon, cooked and crumbled
2 tablespoons pine nuts, toasted to golden perfection
1 tablespoon fresh parsley, finely chopped
A dusting of Parmesan cheese for an extra cheesy garnish
Preparation
Begin by preparing the farfalle pasta. Cook it according to the package instructions until it’s al dente. Drain and set aside.
While the pasta is cooking, heat a 9-inch skillet over medium heat. Add the unsalted butter and allow it to melt gently. This will form the base of your luxurious sauce.
Add the finely minced garlic to the skillet and sauté for about a minute, until it’s fragrant but not browned.
Time to make the sauce ultra creamy! Gradually stir in the grated Parmesan cheese and chicken bouillon powder, making sure they’re well blended.
Slowly pour in the heavy cream while stirring. Let the sauce simmer gently until it thickens slightly. Season with salt and freshly ground black pepper to taste.
Add the cooked farfalle pasta to the skillet and toss gently, ensuring each piece is generously coated in the Parmesan cream sauce.
Gently fold in the blanched asparagus pieces, making sure they’re warmed through and coated with the sauce.
It’s time for the grand finale! Transfer your creamy pasta to a serving dish and top with the crumbled crispy bacon, toasted pine nuts, and freshly chopped parsley.
For a final touch of indulgence, sprinkle a generous dusting of Parmesan cheese over the top.
Serve immediately and watch the faces light up with joy as everyone takes their first bite.
Note: Pair this dish with a crisp, white wine for an even more exquisite dining experience. Enjoy your Decadent Farfalle with Asparagus and Crispy Bacon!