Creamy, cheesy sauce with flavorful bacon and mushrooms over farfalle pasta.
INGREDIENTS (for 4 servings):
- 1 1/2 tablespoons butter
- 2 slices bacon
- 1 onion, sliced
- 3/4 cup fresh mushrooms, quartered
- 3/4 cup heavy cream
- 1 teaspoon salt
- 1 pinch black pepper
- 2 ounces Roquefort cheese
- 1 (4 ounce) can tomato sauce
- 18 ounces farfalle (bow tie) pasta
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a skillet over medium heat, cook bacon and onion in the butter for 7 to 8 minutes. Add mushrooms and cook 2 to 3 minutes more. Stir in the heavy cream, salt, pepper, Roquefort cheese and tomato sauce; cook for 5 minutes, stirring continuously. Pour over cooked farfalle pasta and serve.