Creamy pea and bacon spaghetti

Creamy pea and bacon spaghetti
  • Serves icon Serves 4
  • Time icon Hands on time 20 mins

This pasta dish uses up store cupboard ingredients for a cheap and delicious midweek supper.

Nutrition: per serving

Calories
716kcals
Fat
33.7g (14.9g saturated)
Protein
26.1g
Carbohydrates
76.5g (6.1g sugars)
Fibre
7.5g
Salt
1.4g
Calories
716kcals
Fat
33.7g (14.9g saturated)
Protein
26.1g
Carbohydrates
76.5g (6.1g sugars)
Fibre
7.5g
Salt
1.4g

Ingredients

  • 400g spaghetti
  • 2 tbsp olive oil, plus extra for drizzling
  • 1 onion, finely sliced
  • 150g streaky bacon, sliced
  • 200g frozen peas
  • 30g parmesan, grated, plus extra to serve
  • 100ml double cream

Method

  1. Cook the spaghetti according to the pack instructions until al dente. Drain, reserving 1 tbsp of the cooking water, then return the pasta to the pan and drizzle with olive oil.
  2. Meanwhile, heat 2 tbsp olive oil in a large frying pan, add the onion and fry for 5 minutes until soft. Add the streaky bacon and fry until the onion is golden and the bacon is crisp.
  3. Meanwhile, cook the frozen peas in a pan of boiling water for 1 minute. Drain, then quickly blitz with a stick blender (or use a potato masher), adding half the grated parmesan and a drizzle of olive oil. Set aside.
  4. Add the cream to the pan with the onion and bacon, season, then mix with the spaghetti, blitzed/mashed peas and the remaining parmesan. Top with extra grated parmesan.

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