This dish is so simple to make. It is perfect for the winter where a few frozen peas can give you a reminder that spring is not too far away.
Julienne “I was taught to make this by my mother when I was about 12 years old. At the time I was living in a small village 50 miles north of London. This was probably the first dish that I perfected and I have made it hundreds of times since”
Two hand fulls of angel hair pasta.
5 slices of thick cut (slab bacon) or pancetta.
1 clove garlic.
1 cup frozen peas.
1/3 cup cream (optional).
1 cup grated parmesan cheese.
salt and pepper
Slice the bacon
I think it works best if the slices are not too fine.
Cook the bacon on a lowish heat to render most of the fat. Drain the excess fat then return bacon to the pan.
Add the garlic.
Add the angel hair pasta to boiling and salted water and cook as per the makers instructions.
Whilst the pasta cooks break the eggs into a bowl.
Add the cream and season.
Whisk to combine.
Add most of the cheese leaving a little for garnish.
Add the peas to the bacon & garlic then cook for about two minutes.
Strain the pasta then return to the cooking pot. Give it about a minute to cool (so it will not over cook the egg mix) then add the egg mixture.
Add the peas and bacon. Then stir to coat all the pasta with the sauce.
Add the parsley.
Garnish with some grated parmesan and some more chopped parsley.
The whole dish can be made in about 15 to 20 minutes and should be eaten immediately.
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