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spaghetti with peas and bacon

★★★★★ 1
a recipe by
Sandra McGrath
Harrisville, RI

Eggs would make this dish rich and truly Italian(like a Carbonnara) however I personally do not feel comfortable using them for this dish, even with the greatest care.I suppose the sauce resembles alfredo sauce a bit more but whatever you call it it's a rustic peasant dish that works!

★★★★★ 1
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For spaghetti with peas and bacon

  • 1 lb
    spaghetti, (any kind, whole wheat as well)
  • 1 can
    evaporated milk, (8 ounces)
  • 1/2 stick
  • 1 pkg
    frozen peas (small package) or 15oz. canned,drained.
  • 1 md
    onion, chopped
  • 1 pkg
    bacon (12oz) cooked until crisp
  • 1/2 c
    parmesan cheese, (or pecorino romano if preferred)
  • 1 tsp
    black pepper
  • 1/2 tsp
    garlic powder

How To Make spaghetti with peas and bacon

  • 1
    Cook the bacon until crisp. Set aside when done and crumble when cooled.You can use regular bacon or pancetta). Cook the onion in the bacon oil until transluscent.
  • 2
    Boil water as directed for pasta and cook about 10 minutes.Add frozen peas to pasta water about 2 minutes before pasta is done and drain in a colander together.(If using canned peas, drain and add to pasta when you get to the next step).
  • 3
    Place pasta in a serving bowl or casserole dish and add melted butter, milk, parmesan,pepper and garlic powder.Top with crumbled bacon, onion, and toss.Add salt to taste if needed or just some additional parmesan cheese.Ready to serve!

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