Spaghetti with Peas & Bacon
- Jan 21
- 2 min read
Ingredients
180g + 325g frozen peas
5 cloves garlic, finely chopped
1 bunch mint, leaves picked
125ml water
1 x 400g bag spaghetti
Salt
480g D’orsogna rindless streaky bacon, diced???? Need to change to another one.
1 medium onion, finely diced
100ml thickened cream
100g parmesan, finely grated
½ lemon
Freshly milled pepper
Method
Bring a large pot of salted water to the boil.
Toss in 180g of the peas and cook for 2 minutes, then use a slotted spoon to transfer to handblender.
Add 2 cloves of the garlic, half the mint and the water.
Blend in Braun handblender on high speed to a smooth puree.
Set aside.
Cook pasta in the same pot for 1-2 minutes less than the package instructions. I have cooked mine for 6 minutes. Reserve 250ml of the pasta water when draining and reserve both pasta and pasta water.
While the pasta is boiling, cut 3 rashers of D’orsonga bacon into chunky slices and cook it in a large heavy based fry pan over medium to medium-high heat until it is crispy, and the fat rendered.
Remove from the pan using a slotted spoon and drain it on a plate lined with paper towels.
Set the pan back over medium heat.
Cook the onion in the rendered bacon fat until it is soft and translucent, about 5 minutes. Add salt
Add the remaining garlic and cook for 1 minute more then add the frozen peas, cook until they thaw then stir in the cream.
Bring to a simmer and stir in half of the grated parmesan cheese.
Return bacon to the sauce and add the cooked pasta.
Gently toss to combine.
Stir in the pea puree and as much of the reserved pasta water to thin the sauce.
Spritz with lemon and scatter with any remaining parmesan and mint.
Season with additional salt and plenty of freshly cracked black pepper.
Add pasta to the sauce in the pan and toss.
Plate the dish and finish with a spritz of lemon and parmesan. Add any remaining mint.
