Creamy pea and bacon spaghetti

  • Portion size: Serves 4
  • Hands on time 20 mins
  • Difficulty: easy

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

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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
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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.
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  5. 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.

Nutrition

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