Pigs in Bowtie Drenched in Wine

= Farfalle in Creamy Bacon Sauce

Ingredients:
- 2/3 box of Farfalle No.65
- 250 g bacon - chopped
- 1 leek - chopped finely
- 4 cloves garlic - crushed
- 1/2 cup Semillion
- 1/2 cup thick cream
- Italian reggiano - grated
- salt and black pepper to taste

Steps:
1. Pan: Heat
2. Pot: Boil water. Add salt
3. Pan: Add bacon to the heated pan. Cook. When bacon is just cooked, add garlic
4. Pot: When water is boiling, add farfalle
5. Pan: While farfalle is cooking, add leek to bacon+garlic in pan. Cook until leek is soft
6. Pot: Check on farfelle. Cook until al dente and drain
7. Pan: Add white wine. Cook until wine is reduced by 2/3
8. Pan: Lower heat, pour in cream
9. Pan: Add drained farfalle to sauce. Mix
10. Served with shaved reggiano and chopped parsley


Finished work around 8.30pm. Quick dinner tonight.
This recipe is from one of my fav cook. My godma sits next to Gordon Ramsay in my list. Same efficiency. Better language.
I dont mind Hells Kitchen though. Cant see what the fuss in about. After awhile, all the "F" just get tuned out.