Smoky Bacon & Pea Pasta

A ridiculously simple recipe here adapted from the stable of super easy, super tasty Jamie Oliver pasta dishes. He makes it with mini pasta shells, and to be fair that would cut down the cooking time, but it’s pretty quick as it is. I used, as you can see, linguine.

For me this is pretty much a store-cupboard dinner given that I will always have pancetta or lardons in the fridge or freezer and of course peas in the freezer too.

Honestly there’s not a great deal else that can be said - it’s good and tasty and it’s quick. What’s not to love?

Smoky Bacon & Pea Pasta
serves 2 (with maybe some leftovers for a light lunch)

olive oil
200g pasta
100g smoked bacon lardons
1 fat clove garlic, crushed
85g fresh peas
1 heaped tbsp crème fraîche
50g freshly grated parmesan
½ lemon
1 egg
sea salt & freshly ground black pepper

Bring a large pan of salted water to the boil and cook pasta according to the packet instructions.

You actually only want half the egg so whisk it up in a small bowl and pour or spoon out half of it. Mix in the crème fraîche, along with some salt and pepper and set aside.

Get a large frying pan over a medium heat and add a good lug of olive oil. Add the bacon to the pan, sprinkle a little pepper over and fry until golden and crisp. Add the garlic and cook for a minute or so more.

Add the frozen peas to the frying pan and give it a good shake. Cover the pan and leave to fry gently while the pasta finishes cooking (add a tablespoon of water from the pasta pan if necessary).

Drain the pasta in a colander over a large bowl, reserving some of the cooking water.

Add the pasta to the frying pan and squeeze over some lemon juice: stir well so that the bacon and peas are well mixed.

Now add the eggy crème fraîche mixture, take off the heat and mix everything together: the sauce should be silky & smooth. If you need to thin it out a bit add a little of the reserved cooking water. Add the grated Parmesan and give it all another few stirs.

Divide between bowls and serve.