Pasta and Vegetable Carbonara

1 lb. farfalle (bow tie pasta), cooked
1 lb. bacon, chopped
1 red bell pepper, coarsely chopped
1 16-oz. package frozen broccoli
4 teaspoons flour
½ teaspoon salt
½ teaspoon pepper
1½ cups half-and-half
½ cup freshly grated Parmesan cheese

Cook bacon over medium heat in large skillet until crisp. Drain, reserving 1 tablespoon drippings in skillet. Crumble bacon and set aside. Add bell pepper and broccoli to drippings; cook 3 to 5 minutes or until vegetables are crisp-tender, stirring frequently. Stir in bacon and cooked pasta. Cook 3 to 5 minutes over medium heat or until thoroughly heated, stirring frequently. In small bowl, combine flour, salt, pepper and half-and-half; using wire whisk, stir until smooth. Add to mixture in skillet; cook until mixture is thickened, stirring constantly. Stir in Parmesan cheese.