Creamy Spaghetti With Peas And Bacon Recipes

CREAMY PASTA WITH SMOKED BACON AND PEAS

Steps:

• Bring a large pot of lightly salted to a boil. Meanwhile, cut sliced bacon crosswise into thin slivers, or slice pancetta into julienne. Add pasta to boiling water and cook to taste.
• While pasta is cooking, place a large skillet over medium heat, and add 2 tablespoons olive oil and the butter. Add bacon or pancetta and a sprinkling of pepper, and fry until golden and crisp. Immediately add frozen peas and stir for a minute or two. Add crème fraîche or heavy cream and chopped mint.
• Reserve 1 cup of the pasta cooking water, and drain the pasta. Add pasta to the skillet and stir. Add lemon juice, and adjust salt and pepper to taste. Bring to a simmer, then remove from heat. The mixture should be thick; if desired, a splash of the pasta water may be added to the sauce to thin it slightly. Add Parmesan and stir to mix. If desired, serve with a green salad.

PASTA CARBONARA WITH BACON AND PEAS

Steps:

• Prepare the sauce while the pasta is cooking. It is very important that the pasta is hot when adding the egg and Parmesan mixture so that the heat of the pasta cooks the raw egg in the sauce.
• Bring a large pot of salted water to a boil, add the pasta, and cook, per instructions. Drain the pasta well, reserving 1/3 cup of the starchy cooking water to use in the sauce.
• While the pasta is cooking, cook the bacon slices until crispy, about 3-5 minutes. Remove the bacon and place it on paper towels to drain. Chop into bits.
• Toss the garlic into the pan with bacon grease. Side Note: My pan only had a teaspoon of grease since my bacon was pre-cooked so I added another teaspoon of olive oil to the pan. Sauté garlic for 45 seconds, stirring constantly.
• Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon grease/olive oil/garlic.
• Beat the eggs and Parmesan together in a mixing bowl, stirring well. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, stirring quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.)
• Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency.
• Add the peas and bacon bits then season with lots of freshly cracked black pepper. Season with sea salt if needed then add fresh parsley, and mix well.
• Place into a serving bowl and serve immediately. Enjoy

PASTA WITH PEAS AND BACON

Steps:

• Heat a medium-sized pot over medium-high heat. Add the bacon and cook until crispy, about 8 minutes. Remove the bacon from the pot. If there are more than 2 tablespoons of oil in the pot, remove the extra. If there is less, add a little olive oil.
• Add the onion and garlic and cook until they are soft and begin to brown, about 5 minutes.
• Add the chicken stock, thyme, and chili flakes to the pot and bring to a boil. Add the pasta, stir, then cover and cook for 10 minutes, stirring the pasta twice while it cooks.
• After 10 minutes there should still be a little liquid left in the bottom of the pot. Add the peas and stir. Add the yogurt, lemon zest, and lemon juice and stir one more time. Season to taste with salt and pepper.

CREAMED PEAS & BACON

Steps:

• Pour your chicken broth, butter and bacon into a skillet and bring to a low boil.
• Now add your peas to a boil in the liquid and stir. Lower heat to medium-high heat.
• In a separate bowl, whisk together cream, flour, and sugar until well blended and without large flour chunks.
• Stir your creamed mixture into the skillet and stir well, coating all of the peas.
• Continue to cook your pan over medium-high heat until the creamed peas begin to thicken and bubble, which takes approximately 5-6 minutes. Make sure you constantly stir to avoid burning in the skillet and if if the peas thicken quicker, turn your heat down a bit.
• Creamed Peas are done when peas are cooked all the way through and cream is nice and thick.

BACON CARBONARA PASTA

Steps:

• Cook the pasta in a large pot to one minute less than the directions on the box and keep 1/2 cup of pasta water to the side to drain pasta (do not rinse pasta).
• In a large skillet add the bacon and cook it until crisp then turn off the heat and remove the bacon with a slotted spoon then add the pasta and toss it in the bacon fat.
• Add the eggs, salt, pepper and Parmesan cheese to a large bowl and whisk well before adding slowly while tossing the hot pasta quickly to prevent it from scrambling.
• Add in 1/4 cup of the pasta water and peas, tossing again to create a saucy consistency to the pasta then topping with bacon before serving.

PASTA WITH CREAMY BACON AND PEA SAUCE

Steps:

• This is another recipe with a really simple sauce, so before you start any really cooking you want to bring a large pot of salted water to a boil and drop your pasta. Make sure to reserve a cup or so of the cooking water. We started cooking the sauce as the water began to boil and the timing seemed to work out perfectly.
• In a large, high-sided pan, melt the butter and olive oil together over medium heat. Toss the bacon into the pan with some pepper and cook until crispy and golden brown, about five minutes. Add the peas to the pan, stirring to combine. Give the peas a minute or two to defrost, then add the creme friache and mint. Stir until the creme friache has melted and coated everything nicely. Season with salt and pepper.
• Drain the pasta and add it directly to the sauce pan. Pour the lemon juice over the pasta and stir everything to combine well, making sure the sauce coats each piece of pasta nicely. Finally, mix in the Parmesan cheese. Add some of the cooking liquid to thin out the sauce if desired (this is based totally on personal preference...we didn't add any water).

CREAMY SPAGHETTI SQUASH WITH FRESH PEAS AND BACON RECIPE

Steps:

• 1. Poke spaghetti squash with a fork throughout the skin, then place the squash in the slow cooker on high for three hours with a cup of water. 2.While squash is cooking, add bacon to a skillet, and fry up until soft. (Bacon will do more cooking in the slow cooker later.) 3. When spaghetti squash is finished, remove from slow cooker. Cut open with a knife and scoop out the spaghetti strands. 4. Place spaghetti strands back into slow cooker with bacon, peas, cream cheese and salt and pepper, and cook on high for another 45 minutes to an hour.