- 1 lb. elbow pasta
- 3 ounces chopped bacon or pancetta
- 4 Tbsp. butter
- 4 Tbsp. fresh cream
- 4 Tbsp. grated parmesan cheese
- 2 Tbsp. tomato paste
- 3 Tbsp. chopped onion
Cook the elbow pasta for 5 minutes in boiling salt water. In a skillet, saute the chopped onion in butter until golden brown. Combine the tomato paste with a little water in a cup and add to the skillet. Then pour the drained pasta into the skillet & remove from heat. Mix, and add the 3 Tbsp of fresh cream. Sprinkle with parmesan cheese & serve.
Sounds delicious, doesn't it?