This Pasta with Bacon, Peas and Cream recipe is adapted from the one in Feast by Nigella Lawson. It’s a great speedy one to cook up when you’re short of time and hungry kids are clamouring.
In her book The Dinner Lady, Jeanette Orrey makes a version of this where instead of the cream and Parmesan, you could add 300 g grated cheddar cheese and 100 ml milk to the drained pasta at the end, stirring until the cheese has melted.
400 g farfalle (bow ties) or other short pasta
200 g frozen peas
225 g bacon, diced (or use leftover diced ham)
300 ml double cream
50 g freshly grated Parmesan, plus extra to serve
salt and freshly ground black pepper
Cook the pasta according to the packet instructions in plenty of boiling salted water. After 5 minutes, add the peas to the pasta to cook them together in the one pot.
Meanwhile, fry the bacon in a separate pan until crispy. Remove from the pan with a slotted spoon and drain on paper towels. Set aside.
When the pasta is cooked, drain along with the peas. Put the pot back on the heat with the bacon, cream and Parmesan. Stir well and warm it through. Add the drained pasta and peas back to the pan and toss everything together. Season to taste and serve with extra Parmesan grated on top.
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