Ingredients
- 8 ounces bow-tie pasta (mini bow ties, farfelle)
- 4 ounces sliced bacon (center-cut slices, chopped)
- 1/2 cup yellow onion (chopped)
- 2 carrots (medium carrots, peeled and diced)
- 1 cup unsalted chicken stock
- 1 cup green peas (frozen)
- 1 tablespoon chopped thyme (fresh)
- 5/8 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 ounces cream cheese (softened)
How to Make
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Step 1: Cook the pasta according to the package directions, omitting salt and fat. Drain the pasta, reserving 1/4 cup cooking liquid; set aside.
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Step 2: Heat a large nonstick skillet over medium-high heat. Add the bacon; cook 4 minutes, stirring frequently. Remove the bacon with a slotted spoon.
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Step 3: Add the onion and carrot to the drippings in the skillet. Cook for 5 minutes. Add the stock, bring to a boil. Add the peas and cook 2 minutes.
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Step 4: Remove the skillet from the heat. Stir in the reserved 1/4 cup cooking liquid, bacon, thyme, salt, pepper. Simmer sauce for a bit on low to let it thicken, then add the cream cheese. Stir to combine. Add the pasta to the pan and toss to coat. Serve immediately.
We hope you enjoy this recipe!
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