Sunday, 22 September 2013

Creamy Bacon and Pea Pasta

I actually have an alternative version of this where I make a bright-green pea puree, but I didn't have enough peas or cream for that this week.

Here's what I came up with instead:

1/2 brown onion
1 tbsp oil
3 rashers of bacon 
Small glass of white wine
200ml single cream
2 eggs
300g tagliatelle
150g frozen petit pois

Serves 6

1) Pre-heat the oven to 180 deg C, and cook the bacon for 20 mins (I like it crispy)
2) Heat the oil in a large saucepan and chop the onion up small
3) Fry the onion for 5 mins on low heat, then add the wine and turn the heat up to medium for 5 mins, then just keep the pan warm on a low heat
4) Boil the water for the pasta, and cook it (fresh - 4 mins, dry - 12 mins)
5) Whisk the eggs and cream together in a jug
6) Cook the peas in the microwave/ on the hob for 5 mins, then drain
7) Drain the pasta, and tip into a cold serving dish
8) Chop up the bacon and tip on top of the pasta
9) Add the peas
10) Pour the eggy cream over the top, and stir round (carefully!) 

Pasta = 50p
Onion = 10p
Oil = 2p
Bacon = 60p
Cream = £1
Eggs = 40p
Wine = 40p
Peas = 30p
Total = £3.32, 55p/ person