Nicky's Kitchen SanctuaryCreamy Bacon Pea Pasta Recipe
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Ingredients
Serves 4- 1 onion (peeled and finely diced)
- 150 g (1 cup) frozen peas
- 2 garlic cloves (peeled and minced)
- chopped fresh parsley
- 1 chicken stock cube (crumbled)
- 160 g (5 3/4 oz) bacon lardons
- 120 ml (1/2 cup) double (heavy) cream
- 75 g (3/4 packed cup) grated (shredded) Parmesan
- 400 g (14 oz) pasta shells
- black pepper
- 1 tablespoon oil
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Steps
- Step 1
Cook the pasta shells in boiling salted water for 1 minute less than the packet instructions. Drain, reserving a cup of the cooking water.
- Step 2
While the pasta is cooking, heat the oil in a large frying pan (skillet) over a medium heat. Add the bacon lardons and fry for 5–6 minutes, stirring occasionally, until golden. Remove from the pan with slotted spoon and place in a bowl.
- Step 3
Add the onion to the pan and cook for 3–4 minutes, stirring often, until soft. Add the garlic and cook for a further minute.
- Step 4
Stir the chicken stock cube into the reserved cup of pasta cooking water.
- Step 5
Add the pasta to the pan and half the stock-flavoured cooking water. Add the cream and peas and heat, stirring often, for 2 minutes.
- Step 6
Stir in the Parmesan. Add more of the water if you want to loosen the sauce at all.
- Step 7
Add the cooked bacon lardons back to the pan and cook for a further 1–2 minutes until the peas and bacon are hot.
- Step 8
Serve topped with fresh parsley and black pepper.
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Cook the pasta shells in boiling salted water for 1 minute less than the packet instructions. Drain, reserving a cup of the cooking water.
Source: Nicky's Kitchen Sanctuary
