Farfalle with Bacon and Leek Cream Sauce

Remove any excess fat from the bacon and cut it into large dice. Sauté in a small frying pan until crisp. Drain on absorbent paper and set aside.

Heat 3 1/2 tablespoons of the butter in a large frying pan and add the garlic and leeks. Cook gently over low heat until leeks are very soft. Add the cream, sour cream, wine and Parmesan cheese and stir until the mixture is well heated and slightly thickened. Do not allow to boil. Stir in the bacon. Add pepper to taste.

Melt the remaining butter in a small pan. Add the walnuts and toss until lightly toasted.

Cook the farfalle pasta until al dente. Drain well. Add the sauce to coat pasta thoroughly. Serve in individual warmed pasta bowls, garnished with the walnuts.