Ingredients
Scale
- 500 g (1 lb 2 oz) spaghetti (or any pasta of choice)
- 1 tbsp olive oil
- 1 cup (100 g) diced bacon
- 2 garlic cloves, finely chopped
- 1 cup (150 g) frozen peas
- 1 cup (250 ml) pure (single/pouring) cream or thickened (heavy) cream
- 1 tsp chicken stock powder (bouillon)
- 1 cup (100 g) freshly grated parmesan, plus extra to serve
- Chilli (red pepper) flakes (optional)
Instructions
- Cook the pasta as per the packet instructions, minus 1 minute. Reserve 1/2 cup (125 ml) of the pasta cooking water before draining.
- When the pasta is nearly finished cooking, heat the oil in a large, heavy-based frying pan over medium–high heat. Add the bacon and cook for 2 minutes.
- Add the garlic and cook, stirring, for 30 seconds.
- Add the reserved pasta water to the pan and stir for 30 seconds, scraping up any crispy bits.
- Add the peas and cook for a further minute, until they change colour.
- Add the cream and chicken stock powder and cook for 3–5 minutes over medium heat until the sauce thickens.
- Stir through the cooked pasta, followed by the parmesan.
- Serve topped with extra parmesan and chilli flakes (if using).
Notes
MAKE AHEAD
Refrigerate for up to 3 days in an airtight container. Reheat in the microwave. Not suitable to freeze.
LEFTOVERS
Refrigerate for up to 3 days in an airtight container. Reheat in the microwave. Not suitable to freeze.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: pasta, creamy pasta, pea pasta, creamy pea pasta
- Method: deep pan
- Cuisine: Italian