Farfalle with Bacon, Roasted Tomatoes and Cream

This has been on my list to make for a while now.  I finally made it last week for dinner and as expected, it was delicious.  This whole dish just works so well together.  This recipe is from Cassie Craves.

1 pint cherry tomatoes
2 tbsp olive oil 
16 oz farfalle
6 strips of bacon (diced)
1 tbsp butter
3 cloves garlic (minced)
1/2 cup white wine
1 cup heavy cream
1/3 cup parmesan cheese
Salt and Pepper to taste

Heat oven to 400.  Line a pan with foil and lightly grease it.  Toss the tomatoes in the olive oil and sprinkle with salt and pepper.  Place the tomatoes on the foil and roast in the oven for 10 to 15 minutes. Remove from oven and set aside.  Bring a pot of water to a boil and cook the pasta according to the directions. While the pasta is cooking, saute the bacon until cooked through.   Remove the bacon, leaving about 1 tablespoon of the grease in the skillet.  Add the butter and saute the garlic for 1 or 2 minutes.  Stir in the wine and then add the heavy cream. Heat until it begins to simmer.  Add in the parmesan cheese and turn down the heat.  Stir until the cheese is melted.  Add the tomatoes and bacon to the sauce.  When the pasta is ready and drained, stir in the sauce.  Serve with a sprinkle of parmesan cheese on top.