PASTA, PEAS & BACON (PASTA PISELLI)
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- 1/2 box
- spaghetti reserve a scant 1/2 cup of salty pasta water
- 1 1/2 c
- frozen peas
- 6 slice
- 1 small
- onion, sliced
- egg. scrambled
- parmesan cheese
1Cook the spaghetti according to directions. Reserve 1/2 cup of pasta water, then drain and put to the side.
2In a skillet fry up the bacon to near crisp. Remove and set aside.
3In the bacon fat saute the onion until clear, then add peas and cook until done but still "crisp".
4Add cooked bacon to peas and onions, toss.
5Add 1/4 cup of hot pasta water and scrape up all the bits in skillet
6Add pasta to peas/bacon/onions and toss.
7Add remaining hot pasta water. Mix well but gently so as not to break the peas.
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.