Creamy Bacon and Pea Pasta (25 minute dinner)

By Kitchen Sanctuary · 25 min

Ingredients

Instructions

1. Cook the pasta shells in boiling salted water for 1 minute less than the packet says. Drain, keeping one cup of the cooking water.
2. Meanwhile, heat the oil in a large frying pan over medium heat. Fry the bacon lardons for 5–6 minutes, stirring now and then, until golden. Lift them out with a slotted spoon into a bowl.
3. Add the onion to the pan and cook for 3–4 minutes, stirring often, until soft. Add the garlic and cook for 1 more minute.
4. Stir the crumbled chicken stock cube into the reserved cup of pasta water.
5. Add the pasta, half the stock water, the cream and the peas to the pan. Heat for 2 minutes, stirring often.
6. Stir in the Parmesan. Add more of the water if you want a looser sauce.
7. Return the bacon to the pan and cook for 1–2 minutes more, until the peas and bacon are hot.
8. Serve topped with chopped parsley and black pepper.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

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GarlicOnionCheeseCreamParmesan cheeseBaconPeaPasta shell