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1.
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Cook the pasta according to package directions.
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Dont forget to salt the water!
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2.
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Cut the bacon into 1 inch pieces and put into a skillet on medium heat.
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3.
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Cook until most of the fat has rendered (thats such a funny word, renderedyes, I am weird) but not overly crisp.
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4.
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You want the bacon to still be soft.
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Using a slotted spoon, remove the bacon pieces to a plate lined with paper towel to drain excess fat.
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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).
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5.
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On medium heat, add the diced onion and garlic and butter.
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6.
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Cook until onion is translucent.
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Dont forget to add salt and pepper.
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Next, throw in the sundried tomatoes.
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Once heated through, pour in the cream.
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7.
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Season the sauce according to your taste.
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Just a note, some brands of sundried tomatoes are salty so youll want to taste before adding in any more salt.
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8.
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Next, add in the spinach leaves and toss to combine everything.
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Then dump in most of the cooked farfalle, youll want add just enough so that everything is coated.
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9.
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Now throw in your chopped chives and oregano (I got mine from my garden) and toss.
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Grab the nearest plate and fork and serve.
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Inhale the plate in front of you, repeat.
