1 box farfalle pasta, al dente
8 slices bacon, chopped
2 sweet bulb onions, thinly sliced (whites and light greens)
2 Tbsp butter
1/2 c white cooking wine
1/2 c heavy cream
kosher salt & pepper, to taste
Parmesan Cheese, shredded
Directions:
Cook pasta as directed. Reserve 1/2 cup of pasta water.
Saute chopped bacon until fat is rendered and it browns. Add sliced sweet bulb onion and 2 Tbsp butter and cook for about 5 minutes. After about 5 minutes the onion should be translucent but not browning, pour in cooking wine, then cook an additional 3-4 minutes, until reduced and the smell of the wine is less pungent. Reduce heat to low, then pour in cream. Add salt and pepper to taste. Stir in Parmesan cheese.
Toss in the pasta, add the pasta water to thin, if needed. Serve with shredded Parmesan over the top. We sliced some of the green of the onion and placed that on top. It is AMAZING!
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