Gordon Ramsay’s farfalle with bacon, peas and sage recipe

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serves: 4
Skill: easy
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  • Gordon Ramsay’s recipe for easy, creamy pasta is a big hit with his kids – they insist on having it for tea once a week!


    • 400g dried farfalle
    • 3 tbsp olive oil
    • 150g bacon lardons or 8 rashers of streaky bacon, chopped
    • 1 large garlic clove, finely chopped
    • 300ml double cream
    • 150g peas, thawed if frozen
    • 60g freshly grated parmesan, plus extra to sprinkle
    • Small handful each of sage and flat-leaf parsley, leaves only


    • Bring a pot of salted water to the boil. Tip in the farfalle and cook according to packet instructions until the pasta is al dente.

    • Heat the oil in another pan and add the bacon. Fry over high heat for 3 – 4 minutes until the bacon is golden brown. Add the garlic and fry for a minute. Pour in the cream and bring to the boil. Let simmer for 5 minutes until reduced and thickened slightly. Tip in the peas, bring back to a simmer and cook for another 3- 4 minutes. Stir the grated parmesan into the sauce, then taste and adjust the seasoning.

    • When the pasta is ready, drain it in a colander and immediately tip into the sauce. Add the herbs, then toss the pasta until well coated with the creamy sauce. Divide among warm plates and sprinkle over a little more parmesan to serve.

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