Bacon sauce on Farfalle

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.


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