Farfalle with Bacon, Roasted Tomatoes and Cream

Ingredients

• 1 pint cherry tomatoes
• 2 tablespoons olive oil
• Salt and pepper to taste
• 12-16 ounces farfalle
• 6 strips of bacon, diced
• 1 tablespoon butter
• 3 cloves minced garlic
• 1/2 cup white wine
• 1 cup heavy cream
• Parmesan cheese

Directions

1. 1. Preheat the oven to 400 degrees. On a foil-lined baking sheet, combine tomatoes, 2 tablespoons of oil, and a generous sprinkling of salt and paper. Place in an even layer and roast in the oven 10 to 15 minutes, until the tomatoes burst.
2. 2. Meanwhile, cook farfalle in boiling salted water according to package directions; drain.
3. 3. While the pasta is cooking, cook the bacon in a large skillet until crisp. Remove to paper towels to drain and drain all but 1 tablespoon of bacon drippings from the pan. Add butter to melt, then add garlic and cook over medium heat until fragrant, about 1 minute.
4. 4. Stir in the wine, using a wooden spoon to pick up any browned bits on the bottom of the pan. Stir in cream and heat until bubbling. Continue cooking until it�s slightly reduced and thickened, then stir in a handful of parmesan cheese, season to taste with salt and pepper, and set the sauce aside over low heat until the pasta is ready.
5. 5. Gently combine drained pasta, roasted tomatoes, reserved bacon, and the cream sauce. Serve immediately.