Post by gayla on May 5, 2008 18:34:00 GMT -5
Pasta with Bacon & Peas
1/2 cup fresh or defrosted frozen peas
3/4 pound bacon, cut into 1-inch pieces
3/4 cup finely chopped yellow onions
1 teaspoon minced garlic
1 cup heavy cream
1 cup freshly grated Parmigiana-Reggiano
2 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
12 ounces dried fettuccine, linguine or tagliatelle
Bring a small saucepan of lightly salted water to a boil. Add the peas and blanch for 2 minutes. Drain and set aside. Cook the bacon in a large skillet over medium-high heat, until browned and crispy. Transfer to paper towels to drain.
Pour off all but 1 tablespoon of the fat from the pan. Add the onions and cook, stirring often, until softened, about 4 minutes. Add the garlic and stir until fragrant, about 1 minute. Whisk in the cream, then stir in 1/2 cup of the grated cheese, 1/2 teaspoon of the salt, and the pepper. Bring to a boil and cook, stirring often, until slightly thickened, about 2 minutes. Remove from the heat and cover to keep warm.
Cook pasta in salted water according to package directions. Drain, reserving 1/2 cup of the cooking liquid.
Return the pasta to the pot. Add the cream mixture, the reserved cooking liquid, peas, and bacon and toss over medium heat for 1 minute, or until the sauce is warmed through and coats the pasta.
Sprinkle with the remaining cheese to serve.
1/2 cup fresh or defrosted frozen peas
3/4 pound bacon, cut into 1-inch pieces
3/4 cup finely chopped yellow onions
1 teaspoon minced garlic
1 cup heavy cream
1 cup freshly grated Parmigiana-Reggiano
2 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
12 ounces dried fettuccine, linguine or tagliatelle
Bring a small saucepan of lightly salted water to a boil. Add the peas and blanch for 2 minutes. Drain and set aside. Cook the bacon in a large skillet over medium-high heat, until browned and crispy. Transfer to paper towels to drain.
Pour off all but 1 tablespoon of the fat from the pan. Add the onions and cook, stirring often, until softened, about 4 minutes. Add the garlic and stir until fragrant, about 1 minute. Whisk in the cream, then stir in 1/2 cup of the grated cheese, 1/2 teaspoon of the salt, and the pepper. Bring to a boil and cook, stirring often, until slightly thickened, about 2 minutes. Remove from the heat and cover to keep warm.
Cook pasta in salted water according to package directions. Drain, reserving 1/2 cup of the cooking liquid.
Return the pasta to the pot. Add the cream mixture, the reserved cooking liquid, peas, and bacon and toss over medium heat for 1 minute, or until the sauce is warmed through and coats the pasta.
Sprinkle with the remaining cheese to serve.