Your recipes…Jo Bryan’s Bacon and Pea Spaghetti
If it’s quick comfort your looking for then look no further. Jo Bryan’s recipe for pea and spoiltpig bacon spaghetti uses store cupboard staples to produce a quick, indulgent, warming and filling pasta dish that will become a part of your cooking repertoire forever more!
What you will need
- 200g spaghetti
- 1 tbsp olive oil
- 1 onion, finely sliced
- 150g smoked spoiltpig back bacon, cut into pieces
- 100g frozen petit pois peas
- 30g grated parmesan, plus extra to serve
- 100ml cream (single or double depending on how decadent you’re feeling!)
How to prepare
Cook the spaghetti until just al dente. Reserve a tablespoon of the pasta water for later.
Boil the peas according to packet instructions. Drain and stand to one side.
In a large frying pan, fry the bacon pieces until crisp. Add the cream and parmesan cheese and mix well. Then add the peas and toss in the cooked spaghetti ensuring everything is covered with the cream sauce. If the consistency is too thick, add the pasta water from earlier until the consistency is to your liking. Serve hot with lashings of parmesan.
