Bacon and Sundried Tomato Pasta with Spinach

1. Cook the pasta according to package directions. Don’t forget to salt the water!

2. Cut the bacon into 1 inch pieces and put into a skillet on medium heat.

3. Cook until most of the fat has rendered (that’s such a funny word, rendered—yes, I am weird) but not overly crisp.

4. You want the bacon to still be soft. Using a slotted spoon, remove the bacon pieces to a plate lined with paper towel to drain excess fat. Pour off most of the grease, reserving about 2 tablespoons in the skillet (those bits stuck to the bottom of the skillet are going to impart such flavour to the sauce).

5. On medium heat, add the diced onion and garlic and butter.

6. Cook until onion is translucent. Don’t forget to add salt and pepper. Next, throw in the sundried tomatoes. Once heated through, pour in the cream.

7. Season the sauce according to your taste. Just a note, some brands of sundried tomatoes are salty so you’ll want to taste before adding in any more salt.

8. Next, add in the spinach leaves and toss to combine everything. Then dump in most of the cooked farfalle, you’ll want add just enough so that everything is coated.

9. Now throw in your chopped chives and oregano (I got mine from my garden) and toss.

Grab the nearest plate and fork and serve. Inhale the plate in front of you, repeat.