Farfelle with bacon peas and sage

From Gordon Ramsay: Cooking for Friends

Ingredients

400g dried farfalle
3 tbsp olive oil
8 rashers of streaky bacon, chopped
1 large garlic clove, finely chopped
300ml double cream
150g peas
freshly grated parmesan
small handful each of sage and parsley

Cook the farfalle until it is al dente

Heat oil and fry bacon over high heat for 3-4 minutes until the bacon is golden brown. Add the garlic and fry for a minute. Pour in the cream and bring to the boil. Let simmer for 5 minutes until reduced and thickened slightly. Tip in the peases, bring back to a simmer and cook for another 3-4 minutes. Stir the grated parmesan into the sauce, then taste and adjust the seasoning.

When the pasta is done, drain and tip into the sauce. Add the herbs, then toss the pasta until well coated with the creamy sauce. Sprinkle over the parmesan to serve.

This is basically a cream version of carbonara as opposed to the egg version which I think is the more traditional one. I've always thought of the cream version as the bastardised version of it but it doesn't mean i won't want to eat it. Anything with bacon and cream is bound to be nice! Oh and I think English tea goes really well with this dish. I am not too sure why ...