Orecchiette pasta with peas and bacon.
I love cooking. I love the creativity that comes with cooking.
Last night has I was fixed on preparing Pasta alla Carbonara. Half way thru the cooking process of the onion-bacon mixture, I realized I had no wine on hand. Going to the store was not an option this late in the game. I did, as I always do, had heavy cream on hand. Like a said, cooking is using your creativity and with that, instead of the wine I used the heavy cream and added the peas to the boiling pot of cooking pasta.
The dish was delicious and unfortunately no leftovers.
TIP: Use a large skillet for the onion and bacon to cook into. Once the pasta is in the skillet, you want to have room to mix well and not fighting with it.
Add more cream if you wish to have it creamier, that I all up to you.
Do, however, scrape the bottom on the skillet as all the flavor sits.
Orecchiette Pasta with peas and bacon
1 tablespoon olive oil
½ onion, diced very small
1 cup frozen peas
6 thick slices of bacon, cut in small slices
¾ pound of Orecchiette pasta – De Cecco
¼ cup heavy cream
Pecorino Cheese grated – optional
Bring a large pot of salted water to a boil and add the pasta. Half way thru cooking the pasta, refer to package cooking instructions, add the frozen peas to the water.
Meanwhile in a large skillet, add the olive oil over medium high and add the finely diced onions and the bacon.
Stir the mixture to insure that the onions do not burn or stick to the skillet, until the bacon is crisp.
Drain the pasta and peas and add them to the onion bacon mixture. Lower the heat to medium and add the heavy cream.
Stir well, add more cream if needed and serve immediately.