pasta, peas & bacon (pasta piselli)
(1 rating)
An easy Italian recipe. Serve this on meatless Friday- minus the bacon- during Lent. Use wheat pasta for a healthier meal. Enjoy!
(1 rating)
yield
2 serving(s)
Ingredients For pasta, peas & bacon (pasta piselli)
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1/2 boxspaghetti reserve a scant 1/2 cup of salty pasta water
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1 1/2 cfrozen peas
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6 slicebacon
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1 smonion, sliced
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1egg. scrambled
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parmesan cheese
How To Make pasta, peas & bacon (pasta piselli)
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1Cook the spaghetti according to directions. Reserve 1/2 cup of pasta water, then drain and put to the side.
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2In a skillet fry up the bacon to near crisp. Remove and set aside.
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3In the bacon fat saute the onion until clear, then add peas and cook until done but still "crisp".
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4Add cooked bacon to peas and onions, toss.
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5Add 1/4 cup of hot pasta water and scrape up all the bits in skillet
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6Add pasta to peas/bacon/onions and toss.
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7Add remaining hot pasta water. Mix well but gently so as not to break the peas.
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8Bring to a simmer and add scrambled egg. Cook through, but don't over-cook. If it looks a bit "dry" drizzle with olive oil and toss.
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