pantry dinner: casarecce, homemade bacon, peas, onions, cream, parmigiano.
- While your pasta is cooking, cut your bacon into nice fat cubes, and cook slowly in a skillet. Once the bacon has given off some of its fat, add a diced onion to the pan.
- When the onion is translucent, the bacon is cooked to your liking, and the pasta is just about ready, turn up the heat add frozen peas to the pan and toss a few times. (I like “petite” peas.)
- Add the pasta with some cooking water to the pan. Toss, and then turn off the heat and add a few tablespoons of cream and some finely grated parmigiano. Toss again and serve, topped with some ground black pepper and more parmigiano.
