spaghetti with peas and bacon
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!
prep time
10 Min
cook time
20 Min
method
Stove Top
yield
Ingredients
- 1 pound spaghetti, (any kind, whole wheat as well)
- 1 can evaporated milk, (8 ounces)
- 1/2 stick butter
- 1 package frozen peas (small package) or 15oz. canned,drained.
- 1 medium onion, chopped
- 1 package bacon (12oz) cooked until crisp
- 1/2 cup parmesan cheese, (or pecorino romano if preferred)
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
How To Make spaghetti with peas and bacon
-
Step 1Cook 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.
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Step 2Boil 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).
-
Step 3Place 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!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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