Is it WINTER? I know my firewood was delivered yesterday but I’m not sure I’m ready for 50 degree windy afternoons. After stepping into a massive puddle in our uneven parking lot leaving work – I decided I was most deserving of a big bowl of hot pasta. I posted this recipe when I first started this blog – yet I’ve made a couple modifications to it since. This recipe can be super guilty – or you can lighten it up with whole wheat pasta (although, I just can’t do it), fat free half and half, fresh snow peas and even turkey bacon. All things in moderation, right? I met half way.
This recipe is incredibly simple and inexpensive which makes it perfect for any manic Monday – with a splash of bitter cold in early October.
Guilty Pleasure Pasta with Bacon and Peas
- 1/2 pound dry pasta (I prefer linguine or spaghetti)
- 1/4 cup fat free half (or unsweetened/unflavored coffee cream!)
- 1/4 cup Parmesan cheese
- 1 tablespoon butter
- 2 cups snow peas or frozen peas
- 4 to 6 strips of bacon
- salt and pepper
- zest of half a lemon
Boil the pasta until al dente. In the last few minutes of pasta boiling – throw in the snow peas and cook until bright green. Meanwhile, microwave the bacon (as much as you prefer) one minute per piece. Crumble the bacon and set aside. Drain the pasta and peas – and return to the pot. If you use frozen peas – add them at the end (no need to cook!) Add the cream and butter and cook on medium until it begins to thicken. AS you stir the pasta the heat will thicken the cream. Turn off the heat and add the cheese. If you add the cheese while on the heat it can start to glob together (technical term). Stir in the cheese and top with crumbled bacon. Season to taste with salt and pepper. I like lots of pepper.
We have made something similar in our house for years called “Patches & Peas” Try substituting chicken broth for the half and half and prosciutto for the bacon. Yummy!