Heat the oil in a high-walled frying pan or a Reindl and brown the garlic, bacon cubes and onion rings. Onion rings and bacon should become translucent, but not brown.
Add the chives and the wine and simmer at a low temperature for a few minutes.
Meanwhile, cook the farfalle in enough salted water until al dente. Drain through a sieve and add to the onion vegetables in the frying pan. Mix everything well and remove from the heat. Then add the pecorino to the pasta with onions and bacon.
Preparation Tip:
For the pasta with onions and bacon, use a bacon with a strong flavor - so you give this dish a special touch!
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