Creamy Bacon and Garlic Farfalle Bake

1.Preheat your oven to 180°C (350°F).

2.Bring a large pot of salted water to a boil and cook the farfalle pasta for 6 minutes, about half the package recommended time, until al dente. Drain and set aside.

3.In a large oven-safe skillet or sauté pan, heat olive oil over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.

4.Add the crumbled Italian sausage to the pan and cook over medium heat until browned and cooked through, about 6-8 minutes. Remove and set aside with the bacon.

5.In the same pan, add the finely chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant, stirring constantly to avoid burning.

6.Reduce heat to low and stir in the herb soft cheese crumbles until melted and creamy, about 2 minutes.

7.Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer and cook for 3-4 minutes until slightly thickened.

8.Return the cooked bacon and sausage to the pan, then add the drained farfalle pasta. Stir well to coat the pasta evenly with the creamy sauce. Season with salt and freshly ground black pepper to taste.

9.Sprinkle the grated Parmesan cheese evenly over the top of the pasta mixture.

10.Transfer the skillet to the preheated oven and bake uncovered for 15-20 minutes, or until the top is golden and bubbly.

11.Remove from the oven and let it rest for 5 minutes. Garnish with chopped fresh parsley before serving.