Farfalle with Ricotta, Pancetta & Peas

3 strips bacon or Pancetta cut into pieces - 1 fat minced garlic clove - Ricotta cheese - 1 cup Farfalle pasta - 1/2 cup frozen Peas - 2 Tbsp Crème Fraîche - Salt - Pepper

Fry Pancetta until browned and add garlic; turn off the heat.
Add Farfalle to boiling, salted water and when it is just about done add peas. Drain and add to Pancetta and garlic. Stir in Crème Fraîche and dot with lumps of Ricotta, season then serve.