SPAGHETTI WITH PEAS AND BACON

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Spaghetti with Peas and Bacon image

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!

Provided by Sandra McGrath

Categories     Pasta

Time 30m

Number Of Ingredients 9

1 lb spaghetti, (any kind, whole wheat as well)
1 can(s) evaporated milk, (8 ounces)
1/2 stick butter
1 pkg frozen peas (small package) or 15oz. canned,drained.
1 medium 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

Steps:

  • 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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