I hesitate to even decision this dish a ‘recipe’, as it’s one among those fail-safe, standby dishes the general public will throw along at a moment’s notice. It uses pretty customary store cabinet ingredients that area unit typically found lurking within the depths of our stowage, refrigerator or deep freezer – food, bacon, frozen peas. mix all in an exceedingly fast creamy sauce and you've got an enormous bowl of comforting carbs able to take the nippiness off those cold winter nights. generally the easy things extremely area unit the most effective.
- 500g dried fusilli pasta
- 1 tbsp olive oil
- 300g smoked bacon, chopped
- 400ml double cream
- 400g frozen petit pois
- freshly grated parmesan cheese, to taste
- pinch of salt
- pinch of freshly ground black pepper
Instructions
- Bring a large pan of salted water to the boil and add the fusilli pasta. Bring back to the boil and then simmer according to the instructions on the packet (usually 8-12 minutes). When cooked it should still be slightly firm to the bite. Drain the pasta in a colander, reserving a ladleful of the pasta water.
- While the pasta is cooking, heat the olive oil in a frying pan over a medium-high heat and cook the bacon pieces until slightly browned. Remove the bacon from the pan and set aside.
- Add the cream and frozen peas to the frying pan and bring to the boil. Cook for a few minutes until the peas are defrosted and heated through and the cream sauce has thickened. Add the ladleful of pasta water, the pinch of salt and pepper and mix until combined.
- Add the drained pasta to the sauce and mix together until everything is coated with the cream.
- Serve immediately with a generous grating of parmesan cheese on top.
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