Creamy Spaghetti With Peas And Bacon Food

CREAMY PEA AND BACON SPAGHETTI

Steps:

• Cook the spaghetti according to the pack instructions until al dente. Drain, reserving 1 tbsp of the cooking water, then return the pasta to the pan and drizzle with olive oil.
• Meanwhile, heat 2 tbsp olive oil in a large frying pan, add the onion and fry for 5 minutes until soft. Add the streaky bacon and fry until the onion is golden and the bacon is crisp.
• Meanwhile, cook the frozen peas in a pan of boiling water for 1 minute. Drain, then quickly blitz with a stick blender (or use a potato masher), adding half the grated parmesan and a drizzle of olive oil. Set aside.
• Add the cream to the pan with the onion and bacon, season, then mix with the spaghetti, blitzed/mashed peas and the remaining parmesan. Top with extra grated parmesan.

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.

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.

ONE PAN PASTA WITH BACON AND PEAS

Steps:

• In a large skillet over medium heat, cook the bacon until crisp. Remove with a slotted spoon to a paper towel lined plate. Drain all but about 2 tablespoons of the bacon grease in the skillet.
• To the hot bacon grease, add the onion and cook until softened, about 5-8 minutes. Add the garlic and cook for an additional minute. Pour in the chicken broth and the milk, and bring to a boil. Once the liquid is boiling, add the dry pasta and reduce the heat to medium-low. Cover the skillet and allow the pasta to cook until al dente, about 15 minutes.
• Once the pasta is cooked, add the peas and continue to cook until they have defrosted. Stir in the sour cream and the reserved bacon. Taste and season to taste with salt and pepper.
• Serve immediately, topped with parmesan cheese.

PASTA WITH BACON AND PEAS

Steps:

• Place ricotta, parmesan, butter, salt and pepper in a large bowl. set aside. Fry bacon in skillet til crisp. Transfer bacon to paper plate to drain, crumbling once cooled. Reserve pan and bacon grease.
• To the bacon pan, add onion and cook about 3 minutes. Add garlic and cook 1 more minute. Transfer onion mixture to cheese mixture.
• Meanwhile, cook pasta in boiling water. When it is just 1 minute till done, add peas to water.
• Reserving 1 cup of pasta/pea water, drain pasta and peas. Add half of the pasta water to the cheese mixture along with the lemon juice and mix till smooth.
• Add pasta and peas to the cheese mixture and toss to coat, adding more reserved water as necessary to moisten pasta. Stir in bacon bits, adjust seasoning, and serve.

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.

PASTA WITH BACON AND PEAS

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat oil in a large pot over medium heat. Saute bacon, onion and garlic until lightly browned. Stir in tomato sauce. Season with parsley, basil, garlic powder and pepper. Bring to a boil, reduce heat, and simmer 20 to 30 minutes, stirring occasionally. Stir in peas. Toss with pasta until evenly coated. Sprinkle top with Romano.

CREAMY PASTA WITH BACON, PEAS AND MUSHROOMS | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Boil the pasta as per the instructions on the packet.
• Cut the bacon into strips, ensuring any fat is removed. To a non-stick saucepan, add the bacon and mushrooms and cook on a moderate heat until tender. Add the garlic and cook for a further couple of minutes, keeping a close eye on it to ensure the garlic does not burn.
• Add the frozen peas and stir well. Season generously with pepper and salt - remembering that the bacon can be salty. Turn down the heat to low, and stir in the Lightest Philadelphia and parmesan. Do not let it boil or the cheese will burn.
• Once the pasta is cooked, add to the sauce and stir to coat all of the pasta - enjoy!

CREAMY PASTA WITH YOGURT, BACON AND SNAP PEAS

Steps:

• Bring a large pot of salted water to the boil. Set a timer for three minutes LESS than the cooking time suggested on the pasta box then add pasta. When the timer goes off, add frozen sugar snap peas and cook until pasta is cooked, but not mushy. Reserve about 1/2 a cup of the boiling pasta water then drain pasta and snap peas.
• Meanwhile, slice bacon into 1/4-inch pieces. Heat olive oil over medium heat then add bacon pieces and cook, stirring occasionally until the fat renders from the bacon and the bacon is crisp.
• Depending on how much bacon fat has rendered, you might want to remove a tablespoon or two - just make sure about two tablespoons are left in the pan.
• Remove the pan from heat, and then add the drained pasta and snap peas. Add the Greek yogurt, parmesan, and about a 1/4 cup of the reserved pasta water. Toss well. If the sauce seems too thick, add more pasta water. Taste the sauce and season with more salt/pepper to taste. Squeeze the lemon over the pasta then serve with chives and more cheese on top.

CREAMY PASTA SALAD WITH PEAS AND BACON

Steps:

• Whisk together all of the Lemon Chive Dressing Ingredients together in a medium bowl. Refrigerate until ready to use.
• Cook pasta according to package directions just until al dente. Rinse with cold water and drain. Drizzle with a little olive oil to keep from sticking.
• Add pasta, peas and dressing to a large bowl and toss until evenly combined. If serving immediately then add bacon and toss to combine. If not serving immediately then cover and chill in the refrigerator. When ready to serve, add bacon and toss to combine.

CRAZY DELICIOUS LINGUINE WITH PEAS AND BACON

Steps:

• Pour whole box of pasta into a large skillet (approximately 12 inches in diameter). Pour 3 cups of cold water into the pan, ensuring that the water covers the pasta. Add peas and turn the burner to high, then set your timer for 10 minutes (optional: add a bit of salt to taste).
• Once liquid has evaporated by half, add cream and continue to cook.
• When most of the liquid has evaporated, remove skillet from heat and stir in bacon, garlic powder, and cheese. Serve immediately.

CREAMY ALFREDO WITH BACON AND PEAS

Steps:

• In a large deep skillet cook the 4 slices bacon until crisp. Remove the bacon and set aside on a plate. Do not drain any grease.
• Stir in garlic; cook and stir for 30 seconds more. Add in pasta, broth, the water, salt, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until pasta is tender, stirring once.
• Stir in peas, whipping cream, and Parmesan cheese.
• Cook and stir about 2 minutes more or until heated through. Serve immediately. If desired, top with crumbled bacon.
• Serving size: 1 cup.

CHICKEN BACON RANCH PASTA

Steps:

• Cook the pasta in a large pot of boiled salted water until al dente. RESERVE 1 CUP OF THE COOKING LIQUID (don't forget!). Drain and set aside.
• Meanwhile, using a small bowl or large measuring cup, whisk together 1/2 cup of the milk and the flour. Keep near the stove.
• Heat a Dutch oven or other large, sturdy pot over medium-low heat. Add the bacon and let cook until it is crisp and the fat has rendered, about 8 minutes. With a slotted spoon, remove the bacon to a paper towel-lined plate and set aside. Discard all but 2 tablespoons drippings from the pan.
• Increase the heat to medium high. Add the onion and cook for 2 minutes. Then, add the chicken. Sauté until the onion is beginning to soften and the chicken is cooked through, about 4 to 6 minutes. Remove to the plate with the bacon (get all of the chicken out of the pot, but don't worry if there is some onion still in the bottom).
• Reduce the pot heat to medium. Add the salt, garlic powder, onion powder, dill, black pepper, and cayenne. Whisk the spices to heat them, then immediately pour in the milk mixture. Cook, whisking constantly, for 30 seconds, until the mixture looks a little golden and is smooth.
• Slowly add the remaining 1 1/2 cups milk, whisking constantly to remove any lumps. Bring to a simmer and let cook, whisking very frequently, until thickened and creamy, 7 to 10 minutes.
• Remove the pot from the heat and let cool a minute or two. Stir in the Greek yogurt, Mozzarella cheese, cheddar cheese, and Parmesan.
• To the pot, add the cooked pasta, the reserved chicken, onions, bacon, and peas.
• If the pasta sauce is too thick, add some of the reserved pasta water as needed to loosen it. Serve hot, sprinkled with herbs as desired.

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).

PASTA WITH PEAS AND BACON

Steps:

• Fill a large pot with water and and bring to a boil.
• Cook cut bacon in a large skillet over medium heat until lightly crisp. Place paper towels on a plate and transfer bacon to it with a slotted spoon. Pat dry. Set aside. (Do not drain bacon fat from pan.)
• Once water is boiling, add linguine and cook to al dente, following package instructions.
• Add onion and garlic to skillet with bacon fat. Stirring often, cook for a minute or two. Pour half and half into pan and peas. Season with salt and pepper to taste. Continue to simmer until sauce thickens a bit. (This should take two to three minutes) Stir in 1/4 cup Parmesan cheese.
• Reserve 2/3 cup pasta water before draining pasta when done to al dente. Add linguine to skillet (or pot if your preference) and gently toss to combine, adding pasta water a little at time to get a creamy consistency. (You may not need all the pasta water.)
• Sprinkle each serving with bacon and remaining Parmesan cheese before serving immediately.

LIGHTENED-UP PASTA WITH PEAS AND BACON

Steps:

• Cook pasta according to package directions, omitting salt and oil.
• To cook peas, either add them to the pasta pot in the final 1 minute of pasta cooking time, or simply place them in the bottom of the colander through which you'll pour out the boiling pasta water to drain the pasta after cooking (the peas will heat through perfectly from the boiling pasta water draining over them).
• Reserve about 1/2 cup pasta cooking water prior to draining the pasta.
• Drain pasta and set pasta and peas aside briefly, keeping them warm.
• Meanwhile, in a large nonstick skillet, cook bacon over medium heat until crisp, stirring frequently, about 5-10 minutes. Remove bacon from the pan and set aside on a paper towel-lined plate.
• Add olive oil to the skillet and reduce the heat to medium-low. Cook garlic in the olive oil for about 30-60 seconds, stirring constantly so it doesn't burn, just until the garlic is softened and fragrant. Immediately remove from heat and pour the garlic-oil into a large serving bowl.
• Add lemon juice, salt, and pepper to the garlic-oil and whisk to thoroughly combine.
• Add hot pasta and peas to the lemon-garlic-oil mixture and stir thoroughly.
• Add reserved bacon, parmesan cheese, and basil to the pasta mixture, and stir again.
• Loosen if needed with reserved pasta cooking water. (Sometimes we don't need this at all, but sometimes a little pasta cooking water helps to loosen the consistency perfectly.)

CREAMY FARFALLE WITH PEAS AND BACON

Steps:

• Bring a medium pot of salted water to a boil. Add farfalle and cook according to package instructions until done then drain and set aside.
• Meanwhile, in a large skillet, over high heat, saute bacon until browned (3-4 minutes). Remove from heat and use a paper towel to soak up most of the fat.
• Place skillet with bacon back over high heat. Add garlic and saute about 1 minute.
• Add heavy cream to skillet and simmer for about 5 minutes. Add the peas to the skillet and return to a simmer. Cook about 3 more minutes.
• Add parmesan cheese into sauce.
• When pasta is ready, drain it and put it back into the pot. Pour sauce over pasta and stir in the chopped parsley. Enjoy!

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.

CREAMY PEAS WITH SHALLOTS AND BACON

Steps:

• In a large skillet on medium heat, cook bacon until crisp, about 6 minutes. Transfer bacon with a slotted spoon onto a plate lined with paper towels. Remove all but 2 tablespoons of fat and keep reserve in a jar. Add garlic and shallots to remaining bacon fat and cook until softened, 1 to 2 minutes.
• Add heavy cream, 1 teaspoon lemon zest, and 1 tablespoon lemon juice and season with salt and pepper. Bring to a boil and simmer for 5 minutes.
• Add frozen peas and cook until warmed through.
• Crumble bacon on top and garnish with lemon slices. Serve immediately.

LEFTOVER TURKEY PASTA WITH BACON, PEAS AND CREAM

Steps:

• In a heavy frying pan fry the bacon or pancetta until just crispy. Turn the heat down, then add the onions and garlic and cook gently until soft but not coloured.
• Add the peas and a splash of water and allow to bubble for a couple of minutes. When the pan is almost dry again add the turkey and heat through.
• Add the cream and season well with salt and black pepper. Allow to bubble until the cream has reduced a little and the sauce has a nice coating consistency.
• Serve tossed with the cooked tagliatelle, with plenty of fresh grated Parmesan on the table.

CREAMY PARMESAN PASTA WITH PEAS AND BACON

Steps:

• Cook pasta according to the package instructions.
• While the pasta is cooking, whisk together the flour and chicken broth in a large skillet over medium heat.
• Whisk in the cream cheese, garlic, and Parmesan cheese. Cook for 3 minutes or until the sauce begins to boil and thicken.
• Drain the pasta but don't rinse. Toss the pasta, cooked sauce, peas, and bacon in a large bowl.
• Serve immediately with extra grated Parmesan cheese.

CREAMY SPAGHETTI SQUASH WITH FRESH PEAS AND BACON RECIPE

Steps:

• 1. Poke spaghetti squash with a fork throughout the skin, then place the squash in the slow cooker on high for three hours with a cup of water. 2.While squash is cooking, add bacon to a skillet, and fry up until soft. (Bacon will do more cooking in the slow cooker later.) 3. When spaghetti squash is finished, remove from slow cooker. Cut open with a knife and scoop out the spaghetti strands. 4. Place spaghetti strands back into slow cooker with bacon, peas, cream cheese and salt and pepper, and cook on high for another 45 minutes to an hour.