1. Peel and finely slice 4 loose onions.
2. Heat 1 tablespoon olive oil in a pan, then add the onions and 1 clove garlic, peeled and finely sliced, and 2 tablespoons sugar. Cook over a medium heat for 12–15 minutes until the onions have softened and started to caramelise.
3. Meanwhile, chop 200g Sainsbury's be good to yourself smoked bacon medallions into chunks and fry in another pan until crispy. Once cooked, add to the onions.
4. Cook 400g farfalle pasta, following pack instructions. Drain and stir in the onions and bacon. Add 200g Sainsbury’s SO organic crème fraîche and 28g fresh fat leaf parsley, finely chopped, and stir to combine. Serve the pasta sprinkled with black pepper.
|Flat Leaf Parsley. Finely Chopped||28g|
|Sainsbury's SO Organic Crème Fraîche||300 Ml|
|Onions. Finely Chopped||4|
|Sainsbury's Be Good To Yourself Smoked Bacon Medallions||200g|
|Olive Oil||1 Tbsp.|
|Garlic. Finely Sliced||1 Clove|
|Grated Zest Of Lemon||1|
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