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2. Add the cream and whisky/brandy and season with salt and plenty of black pepper.
3. Allow the sauce to simmer very gently for about 4 minutes.
4. In the meantime, cook the farfalle till al dente.
5. Drain the pasta and add to the sauce, stirring gently over a low heat for a minute or so.
6. Serve with an extra sprinkling of black pepper.