Cut 400 g of smoked pork belly into small pieces. Heat 4 tablespoons of olive oil in a pan and fry the bacon in it until golden.
Season with a little salt, as the bacon is usually already salty. Deglaze the bacon with 1 glass of white wine, add 1/2 can of chopped tomatoes. Put in 4 sprigs of rosemary and cook quietly, covered, for about 20 minutes. Meanwhile, cook the farfalle in plenty of salted water until al dente.
At the end, take out the coarse parts of the rosemary sprigs that are left. Mix in the pine nuts and 6 tablespoons of sweet cream, season with salt and pepper. Mix in the drained pasta and serve with freshly grated Parmesan.