Step 1

In a large heavy-based skillet, cook the chopped bacon over medium heat until lightly golden and fat has rendered.

Step 2

Before adding the onions to the skillet, carefully pour out any excess bacon drippings (You’ll only need to keep about 2 tbsp of rendered bacon fat, so drain off and discard any excess.)

Step 3

Next, add the sliced onions to the pan with the bacon. Season with a large pinch of salt and cook, stirring frequently for 15 mins, until the onions are completely softened and turning golden brown.

Step 4

Reduce heat to medium-low and add the mustard powder and balsamic vinegar. Cook gently, stirring occasionally until onions are jammy, deeply golden and caramelized, around 30-40 minutes.

Step 5

Meanwhile, bring a large pot of salted water to a rolling boil. Cook the Three Farm Daughters Cavatappi until al dente, around 11 minutes. Reserve 1 cup of pasta water, then drain and set aside to keep warm while you finish the sauce.

Step 6

Next, add the cherry tomatoes and garlic to the pan with the caramelized onions and bacon jam. Cook, stirring often, until the garlic is fragrant and tomatoes soften, around 5 minutes.

Step 7

Pour over the white wine and simmer for 30 seconds, then add the chicken or vegetable broth. Bring the mixture to a simmer for 5-7 minutes, until the liquid has reduced and thickened slightly.

Step 8

To assemble, add the cooked Cavatappi to the skillet, along with half of the grated Parmesan. Toss the pasta with the onion and bacon jam until everything is well combined, adding a few spoonfuls of reserved pasta water until a glossy and velvety sauce coats each Cavatappi twist.

Step 9

Season to taste and pile into a pretty serving dish, scattering over the ribbons of fresh basil and reserved parmesan cheese. Top with toasted pine nuts for crunch, and dig in!