Pasta, Peas and Bacon
Pasta, peas and onions are a traditional favorite for us, especially when we're in a hurry. The flavor of the peas and onions compliment each other wonderfully. Both are a little sweet - the peas naturally so and the onions due to the carmelizing that occurs when they're sauteed. Both add a distinct flavor that is both readily identifiable and quite good. In this recipe, we add a little bacon to add yet another good flavor. Originally served as part of: Pasta, Peas, and Bacon.
- Peas and Macaroni (March 18, 2002)
Ingredients
- 1/2 pound medium shells pasta
- 4 slices center-cut 30% reduced fat bacon
- 1¼ cups onion (sliced into 1 inch slivers)
- 2 cups frozen defrosted peas
- water
- salt and pepper
- Pecorino romano cheese (Locatelli) (grated)
- red pepper flakes
Instructions
We start tonight's meal by heating a large pot of water for the pasta. We place the bacon into a large frying pan and turn on the heat to medium. We cook the bacon, turning the slices occasionally to fry evenly, for about 15 minutes.
At this point the bacon is almost to our liking, so we blot up most of the bacon fat with paper towels, leaving about a teaspoon of fat in the pan. We add the onions and lower the heat to medium-low. We cook and stir as the onions get translucent.
When the pasta water is boiling and the onions are cooking, we add salt and the pasta to the water. When the pasta is 3 minutes away from being al dente, we remove the bacon to a plate lined with paper towels to crisp. We add the peas to the cooked onions and add about 1/2 cup of the pasta water. We add some freshly ground black pepper and reduce the heat to low.
The bacon is not as crisp as we like it, so we cover them with another piece of paper towels and microwave them for 20 seconds. They are done, crisp but not blackened! We let cool a second and crumble.
When the pasta is done, we strain it in a colander. We put the pasta back in the pot and add the peas and onions. We stir and then serve with the crumbled bacon, Locatelli and some red pepper flakes.
Ingredients
- 4 slices center-cut bacon
- 1¼ cups onion (in 1-inch slivers)
- ½ lb medium shells
- salt and pepper
- 2 cups frozen peas (thawed)
- Pecorino Romano (Locatelli) (grated)
- red pepper flakes
Instructions
Grown-up
Put a large pot of water on to boil. Cook the bacon in a large frying pan over medium heat, turning now and then, about 15 minutes, until nearly done.
Blot up most of the fat, leaving about 1 teaspoon. Add the onion, lower to medium-low, and cook, stirring, until translucent.
Salt the boiling water and add the pasta. When it’s 3 minutes from al dente, move the bacon to paper towels. Add the peas and about ½ cup of pasta water to the onions, pepper them, and lower to low.
If the bacon isn’t crisp, cover with another paper towel and microwave 20 seconds. Let cool, then crumble.
Drain the pasta, return it to the pot, and stir in the peas and onions. Serve with the bacon, Romano and pepper flakes.