32 Ratings
  • 5 Rating Star 21
  • 4 Rating Star 8
  • 3 Rating Star 2
  • 1 Rating Star 1

This is an Italian dish, one of my favorites. Buon Apettito!

Venia
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

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  • In a skillet over medium heat, cook bacon and onion in the butter for 7 to 8 minutes. Add mushrooms and cook 2 to 3 minutes more. Stir in the heavy cream, salt, pepper, Roquefort cheese and tomato sauce; cook for 5 minutes, stirring continuously. Pour over cooked farfalle pasta and serve.

Nutrition Facts

782.31 calories; 23.43 g protein; 98.26 g carbohydrates; 34.55 g fat; 94.86 mg cholesterol; 1249.19 mg sodium. Full Nutrition


Reviews (28)

Read All Reviews

Most helpful positive review

07/13/2003
Very quick and very easy to prepare but above all this recipe was delicious. I used fat free sour cream and skim milk rather than the heavy cream and still managed to pull off the magnificant flavor. We will definately make this again!
(16)

Most helpful critical review

07/13/2003
My husband and I both thought this was horrible.
(3)
32 Ratings
  • 5 Rating Star 21
  • 4 Rating Star 8
  • 3 Rating Star 2
  • 1 Rating Star 1
07/13/2003
Very quick and very easy to prepare but above all this recipe was delicious. I used fat free sour cream and skim milk rather than the heavy cream and still managed to pull off the magnificant flavor. We will definately make this again!
(16)
11/06/2007
HOLY SMOKES!!!! I can not even express how delicious this sauce is. My husband and I both loved it. Both of us agree it is our favorite recipe found here yet. I'm thinking the recipe calls for too much pasta so I would recomend making less when you make it. DEFINATELY make it though. It is a must try!!
(7)
01/10/2008
This recipe was great. I made a few changes along the way. I used more tomato sauce and less cream and also used parmesan cheese because that is what I had. I will make this again.
(5)
07/13/2003
Our family has a new favorite! This dish is absolutely delicious. Even my two-year-old thinks it's "tasty!." We enjoy it with french bread and salad.
(5)
07/13/2003
YUMMY! I too had to make a few changes by using sour cream and milk instead of heavy cream but it turned out so good! I use allrecipes all the time and like most of the recipes I try but this is going to the top of my recipe box.
(4)
07/13/2003
I made the recipe event though I had to make changes as I had no farfalle roqueforte cheese or heavy cream! I simply used what I had on-hand: linguine some leftover Paul Newman's spagetti sauce parmasean/romano cheese and non-fat half and half which I always have for coffee. The result was delicious and now I know how the restaurant chefs come up with that beautifully hued "pink" pasta sauce. I'm not sure I'd like it with the roquefort cheese - sounds a bit heavy but it's a great recipe and will be my "this time I'm cooking what I want!" meal.
(4)
07/13/2003
My husband and I both thought this was horrible.
(3)
07/13/2003
My husband and I tried this recipe. It was wonderful. It reminded me of a dish served at Macaroni Grill. We served this at our daughter's baptism and it was a hit.
(3)
01/03/2011
wow! so good! I omitted the butter & substituted 1 can of condensed milk instead of heavy cream used 5 strips of bacon 5 oz. of gorgonzola(didn't have roquefort) and 8 oz of tomato sauce. I also added about 3 T. of flour just before adding the liquids-helped to thicken it up a bit. Delicious
(2)