Farfalle Alfredo

Stacey Magnuson

1	lb	Farfalle pasta, cooked al dente
1/2	lb	bacon, chopped, uncooked
1/2		yellow onion, peeled and chopped fine

1	cup	heavy cream
1	stick	butter (no substitutes), melted
1/4	cup	freshly grated Parmigiano-Reggiano cheese

Pour noodles into a bowl. Saute bacon together with onion until browned. Heat cream, butter, and cheese together until simmering. Add bacon and onions, stir well. Toss with noodles.

Degree of Difficulty

Degree of Difficulty: Easy