November 19th 2007
archived under: Bacon, Pasta and Rice, Recipes

This dish was a cafeteria success story when I was at Winthrop University. My friends and I looked forward to the days the pasta station served up freshly made Bowtie Ballet with eager hearts and anticipatory stomachs. In fact, we marked those days (about once every six weeks) on our calendars, complete with little pink hearts and confetti.

When I was doing my field experience in a preschool classroom, I left early (just missing lunch with the other teachers, not any time with the kids) on bowtie ballet days so that I could have lunch with my bowtie-loving friends. We always had it for dinner, too. And SOMEtimes… we’d even sneak it out of the cafeteria in concealed Glad-ware containers.

Have I established how delicious this meal is? It’s fantabulous, in case you haven’t figured it out yet.

First, cook some bacon in a pan until it’s crispy. Let it drain on some paper towels. Leave the grease in the pan.

Meanwhile, you should be cooking some bowtie pasta (farfalle) in a different pot. I didn’t have very much, so I also added some tri-color rotini (which is my staple pasta).

So… your bacon grease is still in your pan, right? Great! Now throw in some pretty small-ly chopped up onions. Sautee them until they’re translucent and soft. It also helps to cover the pan with a lid and let them steam in their own moisture for a few minutes. While they’re cooking, warm up some frozen peas in the microwave.

When the peas are finished, add them to your onions.

By now your pasta should be finished cooking. So drain it and add it to the pot. Also dump in a jar of alfredo sauce, and sprinkle salt on the whole thing. Crumble your bacon over the top, too, and you’ve got Bowtie Ballet!

At Winthrop they also added red pepper flakes, which I was not a fan of, but if that’s your thing, go for it!

It’s also really delicious if you serve it with a few chunks of soft cheese on the top. They’ll melt and make the whole thing just way too yummy for its own good.

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