Who Remembers this dish
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• 226 grams penne or macaroni pasta (I use Dreamfields)
• 226 grams frozen peas
• 4 thick slices of bacon, cut into small pieces
• 1/2 cup plain yogurt (I use fat-free Greek)
• Dash of hot sauce
• 113 grams cheddar, shredded
• 113 grams fontina, shredded (or other melt-friendly cheese - not more cheddar)
• Salt
• Pepper
Instructions
• In a medium saute pan, cook the bacon to a crisp and then transfer to a paper towel-lined plate and set aside.
• Cook pasta in salted water according to package directions, until al dente.
• Add the peas to the pasta water in the last minute of cooking.
• Reserve 1 cup pasta water before draining the pasta and peas.
• Return the pasta and peas to pot.
• Add 1/4 cup pasta water (it must be hot), the yogurt, a few dashes of hot sauce, and 1/3 of the grated cheese and stir until the cheese has melted.
• Stir in remaining cheese, one small handful at a time to prevent clumping.
• Add additional pasta water as necessary to thin and melt the cheese sauce.
• Season with salt and pepper.
• Add the bacon, mix well, and serve.
Notes
Yields: 4 servings
• 226 grams frozen peas
• 4 thick slices of bacon, cut into small pieces
• 1/2 cup plain yogurt (I use fat-free Greek)
• Dash of hot sauce
• 113 grams cheddar, shredded
• 113 grams fontina, shredded (or other melt-friendly cheese - not more cheddar)
• Salt
• Pepper
Instructions
• In a medium saute pan, cook the bacon to a crisp and then transfer to a paper towel-lined plate and set aside.
• Cook pasta in salted water according to package directions, until al dente.
• Add the peas to the pasta water in the last minute of cooking.
• Reserve 1 cup pasta water before draining the pasta and peas.
• Return the pasta and peas to pot.
• Add 1/4 cup pasta water (it must be hot), the yogurt, a few dashes of hot sauce, and 1/3 of the grated cheese and stir until the cheese has melted.
• Stir in remaining cheese, one small handful at a time to prevent clumping.
• Add additional pasta water as necessary to thin and melt the cheese sauce.
• Season with salt and pepper.
• Add the bacon, mix well, and serve.
Notes
Yields: 4 servings
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