|
1.
|
Preheat the oven to 400°F. Put the bacon on a sheet pan and bake for 15 to 18 minutes or until crispy. |
|
2.
|
Bring a pot of lightly salted water to a boil. Cook the pasta according to the package directions and desired consistency. |
|
3.
|
While the pasta is cooking, heat 2 tablespoons of olive oil in a pan and add the onion and garlic. Cook until the onion is translucent, 6 to 8 minutes. |
|
4.
|
Add the peas and bacon to the pan and cook, stirring occasionally. |
|
5.
|
When the pasta is cooked, drain and add it to the pan with the onion, garlic, peas, and bacon. Use tongs to toss with the remaining 6 tablespoons of olive oil, season with salt and pepper, and sprinkle with Parmesan to serve. |
|
➢
|
Make it easier: If you have canned peas on hand, they work just as well as fresh or frozen in this recipe. |
|
➢
|
Creamy Carbonara: In a small bowl, whisk 3 large eggs and set aside. When draining the pasta, reserve 1 cup hot water, adding it to the bowl with eggs. Instead of finishing off the dish with olive oil, add the heated egg mixture and pasta into the pan with the onion, garlic, peas, and bacon. Stir well and allow the sauce to thicken before serving. |
|
➢
|
Spaghetti Spinach Parmesan: Swap ditalini for spaghetti and add 2 cups fresh spinach to the pan when cooking the onion and garlic. Omit the peas or leave them in for extra green goodness. |