Farfalle with Bacon, Onion, and Gouda

Cook the pasta according to package directions. Drain and set aside. In a large skillet over medium-high heat, cook the bacon until slightly crispy. Remove to a paper towel to absorb some of the drippings. Once cool, chop into pieces. Sauté the onion in the remaining bacon drippings until tender, and then remove to a paper towel.

Drain the sauce pan of the bacon drippings, and then add the bacon, onion, cream, and butter to the pan. Let simmer on low heat for a few minutes, until the cream sauce begins to reduce and thicken. Stir in the cheese. Add the pasta to the skillet, and stir until all of the ingredients are incorporated and the pasta is coated with the sauce. Season with the salt and pepper. Serve warm.