Directions

• Begin by boiling a pot of water for the pasta. Season it with a generous amount of salt.
• When the water reaches a rolling boil (around the time you start step 4), add the Farfalle Pasta and cook according to the package instructions until al dente.
• While the pasta is cooking, chop the Capital Thick Cut Bacon into pieces and fry in a pan over medium-low heat until golden brown. The aim is to render the fat without burning the bacon.
• Once the bacon is cooked, remove it from the pan, leaving the rendered fat.
• In the same pan with the bacon fat, sauté the finely chopped onion over medium-low heat until fragrant and translucent. Season with a pinch of salt.
• Add the thinly sliced garlic to the onions, stirring until well-coated in oil and fragrant.
• Squeeze in about half of a 155ml can of tomato paste into the pan. Fry the paste with the onion and garlic mixture until the sauce starts to split and the oil takes on a rich red hue.
• Stir in 1/4 cup of chopped parsley and 1-2 teaspoons of Sriracha sauce if using. Cook for an additional minute.
• Add a ladle of the starchy pasta water to the pan along with a splash of heavy cream, creating a rosé sauce. Adjust the consistency with more pasta water or cream if necessary.
• Drain the cooked Farfalle, reserving a bit of pasta water, and add it directly to the sauce in the pan.
• Toss the pasta in the sauce until evenly coated, adding a bit more pasta water if the sauce is too thick.
• Serve the pasta in bowls, topped with crispy bacon, additional parsley, and a generous sprinkle of grated Parmigiano Reggiano cheese.