BLISSFUL BACON AND BASIL PASTA

CREAMY PASTA IS COMFORT-FOOD HEAVEN. EASY TO WHIP TOGETHER IN NO TIME AT ALL, THIS SPAGHETTI DISH SHOWCASES THE SWEETNESS OF THE PEAS, CONTRASTED WITH THE MASCARPONE AND BACON, YET DELICIOUSLY SPICY. IF YOU’D LIKE IT EVEN SPICIER, YOU COULD SUBSTITUTE THE BACON FOR SPICY SPANISH CHORIZO SAUSAGE. THIS WILL EASILY BECOME A WEEKNIGHT FAVOURITE.

STOVE TOP – LARGE POT

400g bacon slices, chopped

1 red chilli, finely chopped

½ cup finely chopped onion

400g uncooked spaghetti

¾ cup baby peas

⅓ cup mascarpone

½ tsp minced garlic

4 Tbsp Greek yoghurt

salt and pepper to taste

⅔ cup chopped fresh basil

2 Tbsp olive oil

fresh basil for garnishing

1.Using the same pot you’ll be cooking the pasta in, sauté the bacon pieces, chilli and onion together until the bacon is crispy and the onion is golden. Remove and set aside.

2.Fill the pot with water and cook the spaghetti until al dente. Drain and return to the pot. Return the bacon and onion to the pot, along with the peas, mascarpone, garlic and yoghurt. Season generously with salt and pepper. Mix until the mascarpone has melted.

3.Serve in individual bowls, drizzle over a touch of olive oil and garnish with fresh basil.