Pasta with Bacon and Peas

Something I believe so strongly is that if you use good quality ingredients and cook them properly, you can do something simple and still blow peoples minds. Case in point, I make a super easy pasta dish based on a simple and traditional Italian dish called, Pasta with Bacon and Peas. I'm sure if I knew how to say it in Italian it would sound amazing.

One of the things I love most about true Italian food is that at its core, it is very simple and straight forward, yet truly delicious. Take Pasta Aglio e’Olio, which is pasta, olive oil, garlic and a bit of good parmesan or pecorino cheese. Made with homemade fresh pasta, fruity peppery fresh olive oil, garlic and luscious nutty cheese, these simple ingredients combine into a luscious dish. Allowed to simply stand on their own without unneeded accoutrement, they truly shine. Also, you can take a very simple recipe and with a couple very small tweaks, customize it for you tastes or meal.

Pasta with bacon and peas is similar in that it’s simple basic ingredients raise the pasta to a whole new level. I first found some version of this recipe in a magazine. I tore it out and... never followed it again. Once I had the idea in my head, it just took a life of it’s own.

Italians would not use bacon as we know it, they would use Pancetta. Pancetta isn’t smoked like American bacon is, but I use either one or both when I make the dish. I use fresh garlic, good quality olive oil, good cheese and good quality frozen peas. Remember, the fewer the ingredients, the better the quality has to be. I don’t make pasta very often, but dried pasta is good IF you spring for the higher quality brands. DiCecco and Barilla are my favorites and I do often use their whole grain version.

I start by sautéing three or four slices bacon until it’s crisp, then I remove it from the pan and chop it. I pour off almost all of the bacon fat, add dash of olive oil and put in the garlic, just allowing it to begin to cook. Don’t get it too hot or over brown as it ruins the flavor. I add a few good shakes of dried pepper flakes. Then I add in a couple good handfuls of peas and pour in the two servings of pasta and 1/2 the chopped bacon, another dash of olive oil and some chopped parsley giving it a gentle mix. I plate it, grate either parmesan or pecorino cheese over it and sprinkle it with the remaining crisp bacon. Easy right! I promise you it’s heavenly!! Savory, spicy, nutty and luscious.

I have also taken this very basic recipe and added mushrooms and zucchini. For this version, after you remove the crisp bacon and add some olive oil, sauté a sliced Portobello mushroom over medium-high heat. When they are nicely cooked, add the garlic, the dried pepper flakes and the diced zucchini. Sauté for a bit, until the zucchini is tender being careful not to burn the garlic. This will take 3 or 4 minutes. Then the peas, chopped bacon and pasta, just like before. I like this because the mushrooms beef up the dish a little and they are great at absorbing the spice from the pepper flakes and the essence of the garlic and olive oil.

You can top either of these with shrimp you have sautéed in a bit of pesto for a luscious and hearty meal. So start with a basic dish and enjoy the simplicity of its flavors. Then, add a bit of your own flare to make it your own. Ciao!

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Pasta with Bacon and Peas
Wednesday, 04 November 2009

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Pasta with Bacon and Peas

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