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2012 Cooking Club Week 41: Creamy Bacon & Pea Pasta
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13-10-2012 12:42pm#1Very quick dish this week for those of ye that struggle to get time to cook something. Serves 2 and will take about 12min to prepare from start to finish.
Ingredients:
Penne Pasta (for 2 people, fresh if you can get it)
300g thick cut back rashers or pancheta or any nice bacon
Frozen Peas, a handful
125ml cream
Parmesan
Freshly ground black pepper
Method
Put your pasta on the boil as per guidelines
Remove the rind of the bacon and cut into 2cm square pieces roughly
Fry you bacon off until it starts to get crispy, I use a wok
Add the cream to the bacon and bring to the boil until it starts to reduce
Run the peas under the hot tap and lob into the pasta for the last 4 minutes of cooking.
Strain the pasta and peas an mix into the creamy bacon.
Twist a nice amount of black pepper and grate some parmesan into the pan, stir, serve and enjoy.
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Moderators, Category Moderators, Entertainment Moderators, Science, Health & Environment Moderators, Regional East Moderators Posts: 18,505 CMod ✭✭✭✭
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Simple and tasty, thanks.
Moderator: Television, Psychology and Dublin County North.
CMod: Entertainment
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I plan on trying to make this tonight, but I've never tried to make my own pasta sauce before so stupid question.... how long should the cream boil for? Is it bring it to the boil then use it or leave it to boil for the 4 mins while the peas are cooking?
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I've made this a few times (with broccoli instead of peas the last few times) and it's really tasty. Sometimes creamy sauces can be a bit bland but this one isn't at all even with so few ingredients.
More recently, I've been making it with penis pasta I got in Italy. Delicious penis pasta.
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I just tried this out and it worked out really well; thanks for the recipe
I thought the bacon might be too heavy for me though, so I halved the amount of that and added some chicken instead.
It's a bit like a creamy carbonara. I can't eat traditional carbonara recipes because I can't eat egg, so this recipe was awesome for me 0 -
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