Creamy Pasta with Smoked Bacon and Peas
This elegant riff on a childhood favorite came to The Times in 2009 by way of Jamie Oliver, the British chef and cookbook author. It was featured in his cookbook “Jamie’s Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals," and it's a favorite of his daughters, Poppy and Daisy. It's wholesome (no powdered cheese!), and it can be ready in about 15 minutes.
Ingredients
- Sea salt
- 10slices smoked bacon or pancetta
- 1pound dried mini-shell or other small pasta
- 2tablespoons olive oil
- 1tablespoon butter
- Freshly ground black pepper
- 2cups frozen peas
- 2tablespoons crème fraîche or heavy cream
- 2tablespoons finely chopped fresh mint leaves
- Juice of 1 lemon
- 6ounces finely grated Parmesan cheese
Directions
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.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 34 gramsCalories: 675Saturated Fat: 13 gramsUnsaturated Fat: 18 gramsSodium: 749 milligramsSugar: 4 gramsFiber: 11 gramsCarbohydrate: 66 gramsProtein: 28 grams
Source: https://cooking.nytimes.com/recipes/1012805-creamy-pasta-with-smoked-bacon-and-peas