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Marie Wishart
Creamy bow-paste with bacon and peas
Bow-paste with cream, bacon, peas and cheese. A real classic and very popular with children.
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Ingredients
Directions
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Boil the farfalle in plenty of water with salt according to instructions on the packaging al dente. In a bowl, beat the eggs with the whipped cream. Season with salt and pepper. Remove the slices of bacon and cut into pieces.
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Heat the oil in a frying pan and fry the bacon on a medium heat. Drain on kitchen paper. Add the frozen garden peas to the farfalle 5 minutes before the end of the cooking time.
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Drain the pasta and peas and stir in the egg mixture. Warm the pasta for another 2 minutes on low heat, so that the egg solidifies around the pasta. Put the pieces of bacon through and sprinkle the cheese over it. Delicious with lamb's lettuce.
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Nutrition
780Calories
Sodium34% DV805mg
Fat62% DV40g
Protein62% DV31g
Carbs25% DV74g
Fiber36% DV9g
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