Creamy Lemon, Chive & Bacon Farfalle

I noticed yesterday my chives are thriving and, as they are the only edible growing thing from my garden, sought out a recipe to use them. Thirty minutes to make and although there’s heavy cream and Parmesan, it’s quite light tasting.


Creamy Lemon, Chive and Bacon Farfalle
Slightly modified from original recipe via Simply Scratch
1 pound Dried Farfalle Pasta
2 small or 1 medium Shallot, diced small
4 pieces of thick-cut bacon
2 teaspoons All-Purpose Flour
1/2 cup Dry White Wine
1 cup Heavy Cream
1/4 cup Fresh Chives, Chopped
1 tablespoon Lemon Juice, freshly squeezed
1/2 teaspoon Kosher Salt, or more to taste
1/2 teaspoon Fresh Ground Black Pepper, or more to taste
1 teaspoon Fresh Lemon Zest
1/2 cup Grated Parmesan Cheese

Prepare the pasta according to package directions, reserving a cup of pasta water. Meanwhile cook the bacon on medium high heat until cooked (not crispy) and set aside. In the bacon grease, sauté the diced shallots for 3-4 minutes. Once the shallots have softened, sprinkle with two teaspoons of flour and cook for one minute. Stir in white wine until flour is dissolved and bring to a simmer. Then reduce heat to medium-low and add heavy cream, chives, lemon juice, salt and pepper.

Grate a teaspoon of lemon zest and 1/2 cup Parmesan over the pasta and toss. Thin out with a little of the reserved pasta water, though I didn’t feel it needed it.


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