The summer pasta kick hasn’t stopped. My supply of homemade bacon keeps on giving. This bacon by the way, for those of you who haven’t been heard, was made with the belly of a pig featured in my butchering lesson post. Yes! I attended a butchering lesson and I have pork meat in my freezer to last me for a few more weeks. I have blood sausages, 2 different bacon slabs seasoned differently, a ton of pork fat, etc. July 4th was met with an impressive roasted pork shoulder also cooked with the same meat. So yeah, it’s been kind of a porky last month and a half.
Today I decided to try something different this time. I love cooking pasta but I find myself repeating the same 2 or 3 recipes I love. Pasta bolognese, seafood pasta and pasta al pomodoro. Sometimes I go crazy! and make carbonara or some random thing involving leftovers in my fridge… which by the way, happen to be usually pretty incredible… cooking with leftovers is one of my favorite things plus the freedom! Ok.. so back to this pasta. This can of sweet peas has been sitting in my pantry for weeks. I love sweet peas. I really do but they usually don’t scream pasta. I use them in cold pasta salads, in paella, as a side with mash potatoes, etc… but never pasta. But if there’s anything true about pasta is the fact that it can be paired with pretty much any ingredient I can think of… oh wait… just like bread, or rice, etc. Starches happen to be extremely friendly and super accommodating.
Anyways, for this recipe I kept thing as simple as possible which happens to be one of Italy’s best gifts in cooking. Something else worth mentioning. I used pasta shells. Medium size. I love this pasta shape but I rarely buy it and I have no idea why. It’s really fun. Perhaps not the best choice but who knows, I like how it can trap bacon bits and peas in almost every bite. It’s awesome. Here’s the recipe card. Enjoy guys! Have a good weekend.
- 200g bacon/prosciutto/pancetta
- 1/2 15 oz can of sweet peas. I used the whole thing.
- 3 cups of pasta shells medium size
- enough grated parmesan cheese to make you go "hmmm"
- salt and pepper to your liking.
- 1. Cook the pasta in salty boiling water until al dente.
- 2. Over medium heat, cook the bacon until golden and beautiful.
- 3. Reserve the rendered fat for other purposes. Put bacon aside.
- 4. Strain the sweet peas. Add the liquid to a pan.
- 5. Reduce the pea liquid until about a third of its original volume.
- 6. Bring it all together now. Peas, the liquid reduction, the bacon and the pasta. Toss.
- 7. Crack some fresh black pepper.
- 8. Add a solid and happy amount of parmesan cheese. Toss again.
- 9. Eat immediately. Pasta don't wait!
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