Ham, Bacon & Mushroom Farfalle

I like to cook pasta for meals. It's quick and easy. Hence, I always ensure my kitchen has stored (at least) a bottle of pasta sauce (preferably "Prego" brand tomato sauce) and a packet of pasta (spaghetti or farfalle) from time to time. Here's my favourite recipe of Ham, Bacon & Mushroom in Tomato Sauce. Note: Sometimes, I may use either ham or bacon, even without mushroom. For healthy choice, I may garnish the pasta with some greens like broccoli or asparagus (boiled with salted water). It's really up to your creation.

*Serves 2:

1 slice French Ham (cut into small rectangular)

3 strips Streaky Bacon strip (cut into string)

1/2 box White Button Mushroom (peeled and cut into slices)

3 cloves Garlic (peeled and chopped)

2 tablespoons Cooking Oil (any types of your choice)

3 pinches Sea Salt (or season to taste)

1 pinch Dried Parsley (from bottled herb)

1/2 bottle "Prego" Traditional flavour Tomato Sauce

1/3 cup Water *optional-forget it if you prefer a thick base

1 tablespoon Parmesan Cheese Powder

1/2 pack Farfalle

1 tablespoon Olive Oil

3 teaspoons Sea Salt (or any salts of your choice)

Step 1: Bring a pot of water to boil. Remove the lid, add olive oil, sea salt and pasta. Cook for 12 minutes or until al dente (according to the packing instruction). Drain pasta.

Step 2: Meanwhile, heat oil in a pan over medium fire. Add bacon strips and fry until browned and crispy. Set aside (still in the pan), add garlic and cook until fragrant, add sliced mushroom until beginning to soften. Add ham and stir fry all together, about 3 minutes.

Step 3: Add tomato pasta sauce (diluted with or without water) and cook until warm. Season with sea salt and dried parsley.

Step 4: Toss pasta until sauce evenly coating. Serve and add Parmesan cheese powder for topping.