This is a very effective, easy, inexpensive and delicious dish. The combination of crumbled bacon, creamy sauce and starchy farfalle makes a great, reasonably quick, lunch or dinner.
Lay the bacon, two or more pieces per serving, on a baking sheet and put in the oven cold. Set oven to 375F and a timer for 17 minutes. Flip and pour about half of the excess fat through a sieve into a frying pan and the rest into a freezer-friendly container.
Place a Pyrex measuring cup in the warm breeze created by the oven, or nuke the following for 30-90 seconds before adding it to the roux you make with the bacon fat:
1 tsp Better Than Bouillon Chicken Stock
1 tsp Better Than Bouillon Vegetable Stock
2 tsp tomato paste
1 tbsp soy sauce
Make a roux of the bacon fat in the pan and some fine flour, then whisk-in the milk and bouillon mix in thirds until fully-incorporated.
Boil plenty of water to cook two portions of pasta, dice the cooked bacon and serve in layers, with the intent of being immediately mixed and eaten.