Creamy Pasta With Smoked Bacon And Peas Food

MINI SHELL PASTA WITH A CREAMY SMOKED BACON & PEA SAUCE

Steps:

• Finely slice the bacon. Pick the mint leaves and discard the stalks. Finely grate the Parmesan. Bring a large pan of salted water to the boil and drop in the stock cube (if using). Stir until it's dissolved, then add the mini shells and cook according to the packet instructions. Get a large frying pan over a medium heat and add a good lug of olive oil. Add the bacon to the pan, sprinkle a little pepper over and fry until golden and crisp.
• Meanwhile, finely chop your mint leaves. As soon as the bacon is golden, add your frozen peas and give the pan a good shake. After a minute or so, add the crème fraîche and chopped mint to the bacon and peas. Drain the pasta in a colander over a large bowl, reserving some of the cooking water.
• Add the pasta to the frying pan. Halve your lemon and squeeze the juice over the pasta. When it's all bubbling away nicely, remove from the heat. The sauce should be creamy and delicious but if it's too thick for you, add a splash of the reserved cooking water to thin it out a bit. Add the grated Parmesan and give the pan a shake to mix it in.
• Divide your pasta between plates or bowls, or put it on the table in a large serving dish and let everyone help themselves. Lovely with a simply dressed green salad.

CREAMY PASTA WITH BACON AND PEAS

Steps:

• Cook the pasta al dente according to package instructions. Heat the olive oil in a pan over medium-high heat, and add the bacon. Cook for 3-4 minutes, or until the bacon begins to brown.
• Add the shallots to the pan and continue to cook for another 2 minutes, or until the bacon is browned to your preference. Drain all but 1-2 tbsp of the fat from the pan.
• Pour the cream into the pan along with the bouillon, pepper, and peas. Simmer for 2-3 minutes to warm the peas through.
• Reduce the heat to medium and add the pasta. Toss to coat for 1-2 minutes, then remove the pan from the heat. Keep in mind the sauce will thicken significantly as the pasta cools before serving.

CREAMY PASTA WITH SMOKED BACON AND PEAS

Steps:

• Bring a large pot of lightly salted to a boil. Meanwhile, cut sliced bacon crosswise into thin slivers, or slice pancetta into julienne. Add pasta to boiling water and cook to taste.
• While pasta is cooking, place a large skillet over medium heat, and add 2 tablespoons olive oil and the butter. Add bacon or pancetta and a sprinkling of pepper, and fry until golden and crisp. Immediately add frozen peas and stir for a minute or two. Add crème fraîche or heavy cream and chopped mint.
• Reserve 1 cup of the pasta cooking water, and drain the pasta. Add pasta to the skillet and stir. Add lemon juice, and adjust salt and pepper to taste. Bring to a simmer, then remove from heat. The mixture should be thick; if desired, a splash of the pasta water may be added to the sauce to thin it slightly. Add Parmesan and stir to mix. If desired, serve with a green salad.

CREAMY LEMON PASTA WITH BACON AND PEAS

Steps:

• Bring a large pot of salted water to a boil.
• Cook the bacon until crispy. Bake, fry it, whatever you want. I like to cut mine into pieces and then cook it in a pan. Remove with a slotted spoon, set on a plate lined with paper towels, and set aside.
• Meanwhile, combine the cream and 2 teaspoons of the lemon zest in a small saucepan. Bring to a simmer over the lowest heat, stirring occasionally.
• Add the pasta to the boiling water and cook until al dente. A minute or two before the pasta is done, add the peas. Make sure the peas are warmed through, then drain the pasta and peas and return to the pot.
• Add the cream to the pasta and toss to combine. Add the last teaspoon of lemon zest, and season to taste with salt and pepper.
• Serve the pasta topped with crumbled bacon. If you have leftovers, store the bacon separately from the pasta so that it doesn't get mushy on you.

BACON, CREAMED TOMATO AND PEA PENNE

Steps:

• Add a splash of water to the skillet and fry bacon for 2-3 minutes until lightly browned (no oil is needed as bacon provides plenty of fat). Add the onion and stir for another minute or two until softened.
• Meanwhile, cook the penne according to package instructions, in a pot of salted water.
• Pour the wine into the bacon mixture and allow to bubble down, then stir in the passata and oregano. Bring to a simmer, then stir in creme fraiche. Season to taste. Cover and simmer for 5 minutes until slightly reduced and thickened. Stir in the peas and cook for another 3-4 minutes.
• When the pasta is cooked, drain and rinse in hot water, shaking the pasta to get water out of the tubes. Fold in the bacon and pea mixture, and season to taste.

PASTA WITH PEAS, BACON AND GOAT CHEESE

Steps:

• Bring a large pot of salted water to boil. Toss the pasta in and cook according to the package directions.
• In a pan, add the cubed bacon and the finely minced onion, drizzle a little bit of olive oil, and cook at medium heat until they start to brown.
• Turn down the heat and add the frozen peas to the pan and cook for about 5 minutes or until the peas are soft. Season with salt and pepper to taste.
• Add the goat cheese to the pan and 1/4 cup of water from the pasta pot. Mix well until the cheese is fully melted into a creamy sauce.
• Drain the pasta al dente and add it to the pan with the sauce. Mix well until the pasta is well coated and serve immediately.
• Serve with freshly grated Parmigiano cheese on top if you'd like.

PASTA WITH PEAS AND BACON

Steps:

• Heat a medium-sized pot over medium-high heat. Add the bacon and cook until crispy, about 8 minutes. Remove the bacon from the pot. If there are more than 2 tablespoons of oil in the pot, remove the extra. If there is less, add a little olive oil.
• Add the onion and garlic and cook until they are soft and begin to brown, about 5 minutes.
• Add the chicken stock, thyme, and chili flakes to the pot and bring to a boil. Add the pasta, stir, then cover and cook for 10 minutes, stirring the pasta twice while it cooks.
• After 10 minutes there should still be a little liquid left in the bottom of the pot. Add the peas and stir. Add the yogurt, lemon zest, and lemon juice and stir one more time. Season to taste with salt and pepper.

PASTA WITH CREAMY BACON AND PEA SAUCE

Steps:

• This is another recipe with a really simple sauce, so before you start any really cooking you want to bring a large pot of salted water to a boil and drop your pasta. Make sure to reserve a cup or so of the cooking water. We started cooking the sauce as the water began to boil and the timing seemed to work out perfectly.
• In a large, high-sided pan, melt the butter and olive oil together over medium heat. Toss the bacon into the pan with some pepper and cook until crispy and golden brown, about five minutes. Add the peas to the pan, stirring to combine. Give the peas a minute or two to defrost, then add the creme friache and mint. Stir until the creme friache has melted and coated everything nicely. Season with salt and pepper.
• Drain the pasta and add it directly to the sauce pan. Pour the lemon juice over the pasta and stir everything to combine well, making sure the sauce coats each piece of pasta nicely. Finally, mix in the Parmesan cheese. Add some of the cooking liquid to thin out the sauce if desired (this is based totally on personal preference...we didn't add any water).