Creamy Bacon Pea Pasta Recipe

Instructions

Cook the pasta shells in boiling salted water for 1 minute less than the packet instructions. Drain, reserving a cup of the cooking water.

While the pasta is cooking, heat the oil in a large frying pan (skillet) over a medium heat. Add the bacon lardons and fry for 56 minutes, stirring occasionally, until golden. Remove from the pan with slotted spoon and place in a bowl.

Add the onion to the pan and cook for 34 minutes, stirring often, until soft. Add the garlic and cook for a further minute.

Stir the chicken stock cube into the reserved cup of pasta cooking water.

Add the pasta to the pan and half the stock-flavoured cooking water. Add the cream and peas and heat, stirring often, for 2 minutes.

Stir in the Parmesan. Add more of the water if you want to loosen the sauce at all.

Add the cooked bacon lardons back to the pan and cook for a further 12 minutes until the peas and bacon are hot.

Serve topped with fresh parsley and black pepper.

Dinner