There are combinations that need no introduction: bread and tomatoes, cheese and honey, peas and bacon. If you think about it, it’s pure logic: the sweet, tender nature of peas – which can be thawed this time of year, and there are different qualities as well – matches perfectly with the salty, crunchy quality of bacon. the rest; The pasta, the oil, and the touch of garlic are where the encounter takes place.
This recipe is the wild card that delivers a no-plan dinner: few ingredients, a quick stir-fry and the result looks more elaborate than it is. If you want to adjust it, you can do so without fear: change the bacon to Serrano ham or smoked tofu if you don’t eat meat, add a little white wine before adding the peas, or finish it off with a little chopped mint and grated cheese to give it more layers of flavor.
difficulty: It is very easy to do it with one hand
ingredients
For 4 people
- 400 grams of short pasta (penne, fusilli, rigatoni…)
- 250 grams bacon cut into cubes
- 250 grams peas (can be thawed)
- 1 clove of garlic
- Extra virgin olive oil
- salt
- Black pepper
directions
Place a large frying pan on the heat and let the bacon slowly brown until crispy and the fat is rendered.
Meanwhile, if frozen, thaw the peas in the microwave or boil them for 2 minutes in salted water. Drain and add to the pan with the bacon. Also add the garlic clove (unpeeled and crushed) and mix well.
Boil the pasta in a large amount of salted water, and leave it for a few minutes before it is done. Reserve a pot of cooking water.
Finish cooking in the pan: Drain the pasta, then transfer it to the pan with the peas and bacon. Add a little of the reserved water and fry everything together for a minute or two, until creamy and well combined.
Remove the garlic, sprinkle freshly ground black pepper, and serve hot.
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