I need to sort out my wardrobe. The seasons are changing, which means those big chunky jackets that take a lot of space are moving into the spare room and making way for sundresses and sandals. This usually takes quite long; I need to decide which items are staying and which are going to charity – I have no desire to keep clothes that is of no particular use to me.
As I won’t be spending a great deal of time in the kitchen (I’ll be trying on those jeans for the fourth time – you know the pair…), dinner calls for something quick and easy and very, very comforting, because I have an inkling that those jeans didn’t magically grow bigger over the past year.
This creamy bacon and parmesan pasta is just the thing. We have around twenty ripe avos at the moment and we’re pairing them with literally everything. You can’t believe what a brilliant addition avo is to this pasta dish – pure genius I tell you! Hope this recipe comes in handy when you tackle your wardrobe. #outwiththeoldinwiththenew
250 g farfalle pasta
500 g bacon, cut into chunks
250 ml cream
2 tablespoons parmesan cheese
2 spring onions
Handful of chopped chives
1 avo, sliced
1. Cook the pasta according to packet instructions. Once done, drain and set aside.
2. In a separate pan, fry the bacon and add the spring onions just before the bacon’s done, to soften them a bit.
3. Add the bacon, spring onions, cream and parmesan cheese to the pasta and simmer for about half an hour.
4. Sprinkle some chives in the pasta and simmer for another five minutes.
5. Serve the pasta hot with a few slices of avo and chives.