Bacon and Pea Pasta
- Replies 8
Ingredients
• 1 tablespoon olive oil
• half large onion - sliced finely
• half red capsicum - sliced (not too finely)
• 6 large bacon rashers - sliced into batons - see note # 1
• 1 cup peas - frozen
• quarter cup heavy cream
• 340 grams penne pasta - see note #2
• fresh parsley - finely chopped to garnish
Notes
#1 - slice bacon into thick batons, otherwise they will become mashed.
#2 - use any short pasta you have available
Method
• Bring a large pot of salted water to the boil, and add the pasta. Halfway through the cooking the pasta, add frozen peas to the water.
Refer to packet cooking instructions minus 1 minute so the penne pasta will be al dente.
• Meanwhile, in a large skillet, add olive oil, over medium to high heat add onion, capsicum and bacon. Cook until crisp but NOT burnt.
• Drain pasta and peas, (reserving half cup of pasta water. Add pasta and peas to the skillet, lower the heat before adding the cream.
Stir well until heated through, add a little of the reserved pasta water, to achieve a creamy consistency - see note 1
Serve immediately, garnish with a little chopped fresh parsley.
Notes
Use pasta water instead of more cream, to cut down on the kilojoules.
Original recipe from Giangi’s Kitchen
• 1 tablespoon olive oil
• half large onion - sliced finely
• half red capsicum - sliced (not too finely)
• 6 large bacon rashers - sliced into batons - see note # 1
• 1 cup peas - frozen
• quarter cup heavy cream
• 340 grams penne pasta - see note #2
• fresh parsley - finely chopped to garnish
Notes
#1 - slice bacon into thick batons, otherwise they will become mashed.
#2 - use any short pasta you have available
Method
• Bring a large pot of salted water to the boil, and add the pasta. Halfway through the cooking the pasta, add frozen peas to the water.
Refer to packet cooking instructions minus 1 minute so the penne pasta will be al dente.
• Meanwhile, in a large skillet, add olive oil, over medium to high heat add onion, capsicum and bacon. Cook until crisp but NOT burnt.
• Drain pasta and peas, (reserving half cup of pasta water. Add pasta and peas to the skillet, lower the heat before adding the cream.
Stir well until heated through, add a little of the reserved pasta water, to achieve a creamy consistency - see note 1
Serve immediately, garnish with a little chopped fresh parsley.
Notes
Use pasta water instead of more cream, to cut down on the kilojoules.
Original recipe from Giangi’s Kitchen
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