Ok so even I, from time to time, lack inspiration in the kitchen and that is when I resort to the classics. But of course there is no reason to not add a twist to these. In my case I had leftover bacon, a lonesome romaine lettuce that was starting to wilt in my veggie drawer along with the bottom of a white wine bottle. Moving on to the freezer was peas and then in the cupboard, my eyes fell upon some pasta! Voilà, comfort food at it’s best coming right up!
Start a big pot of boiling water for the pasta. In the meanwhile, on medium heat sweat the onion along with the bacon and cook stirring until the bacon is crispy. Once the bacon is crispy, start cooking your pasta. Drain 2/3 of the bacon fat and deglaze with the white wine and let simmer 2 minutes. Add the salad and cream and continue cooking until it has reduced by half. Reserve 1 cup of pasta water.
Drain pasta when it is still very al dente, at about 3 minutes before it is done. The pasta will continue to cook in the sauce. Add the pasta water to the sauce, stir until all combine then add the pasta and frozen peas. Yes it will seem soupy to you but I promise you, the pasta will drink all that goodness up and warm up the peas at the same time. Stir together until pasta is cooked through and the sauce has been absorbed and it is think and creamy.
Serve with grated parmesan, fresh ground black pepper and/or red pepper flakes and if ever you have on hand some Buffalo mozzarella, split it in two with your hands over the pasta to take this dish over the top! Bon Appétit!
- 1 box of your favourite pasta brand (I used linguine but feel free to use what you have on hand)
- 1/2 pound of bacon minced
- 1 small onion minced
- 1/2 cup of white wine
- 1/2 cup of 35% cream
- 1 head of romaine lettuce
- 1 cup of frozen peas
- Buffalo mozzarella (optional)
- Grated fresh parmesan
- Fresh ground pepper
- Red pepper flakes (optional)