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Ingredients
- 4 slc Bacon, minced fine
- 2 Tbsp. Extra virgin olive oil
- 1 lrg Onion, minced
- 1/2 lb Large farfalle, (bow tie pasta)
- 1 x Tomato, (about 1/2 lb.), minced
- 1/4 c. Water
- 1/4 tsp Dry warm red pepper flakes, or possibly to taste
- 1/3 c. Finely minced fresh parsley leaves
- 1/4 c. Freshly grated Parmesan
Directions
- In a deep skillet cook the bacon over moderate heat, stirring, till it is crisp and transfer it with a slotted spoon to a bowl. Pour off all but 1 Tbsp. of fat from the skillet, add in the oil, and in the fat cook the onion over moderate heat, stirring, till it is golden. In a kettle of salted boiling water cook the pasta till it is al dente. While the pasta is cooking, stir the tomato into the onion mix with the 1/4 c. water, the red pepper flakes, and salt to taste, simmer the sauce, stirring, for 5 min, and stir in the parsley and the bacon. Drain the pasta well, add in it to the sauce, and toss it well. Add in the Parmesan and toss the pasta well.
- Serves 2.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 528g | |
| Calories 1001 | |
| Calories from Fat 799 | 80% |
| Total Fat 89.41g | 112% |
| Saturated Fat 27.34g | 109% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 1588mg | 66% |
| Potassium 899mg | 26% |
| Total Carbs 21.09g | 6% |
| Dietary Fiber 4.6g | 15% |
| Sugars 9.75g | 7% |
| Protein 29.99g | 48% |
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