I was going for a copy cat version of Johnny Carino’s Bowtie Festival when I created this. Several months ago, I created Penne Gorgonzola, which came very close to the restaurant dish. This Bowtie Festival was excellent, but it was not exactly like the restaurant version. Something was missing, but we couldn’t quite place it. That said, I will make it again. How can you go wrong with pasta, parmesan and bacon? Wonderful stuff.
Here’s what you’ll need:
- 1 box bowtie pasta
- 4 Tbs. butter
- 2 cups half & half
- 1/2 cup white wine (this didn’t make it into the photo)
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 red pepper, finely chopped
- 12 oz. pre-cooked bacon, diced
- 2 cups Parmesan, shredded
- salt and pepper
- 1 tomato, finely chopped
Boil the pasta according to the package directions. In a large skillet, melt the butter over medium heat. Add the onion and garlic, cooking until soft. Add the red pepper and wine to the mix and cook for a minute. Whisk in the half & half, then the cheese, allowing the cheese to melt. Season with salt and pepper.
Drain the pasta and put it back in the cooking pot. Pour the sauce over it and stir it together. Top with the chopped tomato.