CentMenu / Dinner · Lunch
Creamy bacon pea pasta
Peas and a milk-based sauce let a little bacon flavor a whole pan of pasta.
Ingredients
4 servings · US + metric
- 12.7 oz (360 g) pasta
- 5.64 oz (160 g) bacon
- 14.11 oz (400 g) frozen peas
- 1.06 cups (250 ml) milk
- 1½ tbsp (12 g) cornstarch
- 1 onion
- 2 tsp (10 ml) sunflower oil
- ¼ tsp (2 g) salt
- ½ tsp (1 g) black pepper
Let’s cook
Cook 12.7 oz (360 g) pasta in a pot of boiling water over medium heat for 10 minutes, or as directed on the package; drain. Prepare the rest of the dish while it cooks.
Dice 5.64 oz (160 g) bacon and 1 onion; heat 2 tsp (10 ml) sunflower oil in a skillet over medium heat and fry both for 8 minutes, until the bacon is cooked.
Keep 1.06 cups (250 ml) milk cold and whisk in 1½ tbsp (12 g) cornstarch; add to the pan with 14.11 oz (400 g) frozen peas, ¼ tsp (2 g) salt and ½ tsp (1 g) black pepper.
Simmer over low heat for 5–6 minutes, stirring until the sauce thickens and the peas are hot; fold in the pasta, adding a splash of water if needed.