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pasta, peas & bacon (pasta piselli)

(1 rating)
Recipe by
Nanette Carey
Suffern, NY

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)

  • 1/2 box
    spaghetti reserve a scant 1/2 cup of salty pasta water
  • 1 1/2 c
    frozen peas
  • 6 slice
  • 1 sm
    onion, sliced
  • 1
    egg. scrambled
  • parmesan cheese

How To Make pasta, peas & bacon (pasta piselli)

  • 1
    Cook the spaghetti according to directions. Reserve 1/2 cup of pasta water, then drain and put to the side.
  • 2
    In a skillet fry up the bacon to near crisp. Remove and set aside.
  • 3
    In the bacon fat saute the onion until clear, then add peas and cook until done but still "crisp".
  • 4
    Add cooked bacon to peas and onions, toss.
  • 5
    Add 1/4 cup of hot pasta water and scrape up all the bits in skillet
  • 6
    Add pasta to peas/bacon/onions and toss.
  • 7
    Add remaining hot pasta water. Mix well but gently so as not to break the peas.
  • 8
    Bring 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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