Boil a pot of water, and season with a generous amount of salt. Add 1lb of Farfalle Pasta when you reach step 4.
Chop up 5 or 6 slices of Capital Thick Cut Bacon, and fry in a pan over medium-low heat. The goal is to extract as much bacon fat as possible, as it will be used to sauté the onions in the next step. Remove from the pan when the bacon is fully cooked and golden brown.
Add ½ large onion, finely chopped, into the pan with the bacon fat. Sauté this over medium low heat until the onions are fragrant and translucent. You can add a pinch of salt to help draw the moisture out of the onions faster. At this point, add 3-4 cloves of thinly sliced garlic. Stir the garlic in so it’s well coated in oil and won’t burn.
Add a squeeze of tomato paste to the pan. You’ll want to use about a half of a 155ml can’s worth of paste. Stir and fry in the bacon fat until the sauce starts to split and all the oils in the pan are a rich red colour.
Add 1/4cup of chopped parsley and 1-2 tsp. of sriracha sauce (optional if you want your pasta to have a little kick).
Add a ladle of starchy pasta water to the sauce, as well as a splash of heavy cream to finish the rose sauce. Toss with your farfalle pasta and garnish with more chopped parsley and grated Parmigiano-Reggiano cheese. Enjoy!
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