You are here

Pappardelle With Peas And Bacon

Italian.Chef's picture
Ingredients
  Butter 2 Ounce (60 Grams)
  Onion 1 , sliced
  Garlic 1 Clove (5 gm), crushed
  Chili flakes 1 Pinch (Or To Taste)
  Bacon rashers 3 , chopped
  Shelled peas 3 Ounce, blanched (90 Grams)
  Mint 1 Teaspoon, finely chopped
  Fresh parsley 1 Tablespoon, finely chopped
  Freshly ground black pepper To Taste
  Pappardelle 1 Pound (Fresh Ones, 500 Gram)
  Eggs 2 , lightly beaten
  Single cream 3 Fluid Ounce (90 Milliliter)
  Pecorino cheese 1 Tablespoon, grated
Directions

1. Melt butter in a large frypan and cook onion, garlic and chilli for 6-8 minutes. Add bacon and cook for 5 minutes longer. Stir in peas, mint and 2 teaspoons parsley. Season to taste with black pepper. Set aside and keep warm.
2. Cook pappardelle in boiling water in a large saucepan until al dente. Dram, then add to pea mixture, toss lightly to coat and remove from heat. Combine eggs, cream, pecorino and remaining parsley and stir into pasta mixture. Serve as soon as eggs begin to set and cling to pasta- this will take only a few seconds. The sauce should be slightly runny.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Bacon
Preparation Time: 
20 Minutes
Servings: 
3

Rate It

Your rating: None
3.967645
Average: 4 (17 votes)