Bacon and Pea Pasta

Ingredients

• 13 oz (370g) dry small pasta, small bowties, small shells, or small elbow pasta
• 1 1/4 cups chicken broth
• 1 cup (90g) grated parmesan, plus more to serve
• 1 cup (90g) grated pecorino cheese, or parmesan
• 2 tablespoons frying oil
• 12 oz (340g) thick-cut bacon, or leftover ham
• 2 medium onions
• 6 cloves garlic
• 1/2 cup dry white wine (or broth)
• 1/2 cup pasta cooking water (or more broth)
• 4 cups (21 oz/600g) peas
• 2 teaspoons lemon juice
• chili flakes (to taste, optional)
• salt and pepper (to taste)

Instructions

1. 1

   Cook the pasta al dente (it should have a bite to it) in a large pot, about 30-60 seconds shorter than the time on the package. Reserve 1/2 cup of pasta cooking water. Drain the pasta and add it back to the pot, put it back on the burner over low heat.

2. 2

   Add the broth and warm up. Add both types of grated cheese, in about 4 additions, and stir until the cheese is mostly melted. Set aside.

3. 3

   Dice the bacon and onions, finely chop garlic. Grate the cheese on the small holes of a block grater.

4. 4

   Heat the oil in a large frying pan over medium-low heat. When hot add the bacon. Cook for a couple of minutes until browned. Transfer with a slotted spoon to a plate.

5. 5

   Add the onions and cook for about 5 minutes or until soft and translucent. Add the garlic, and cook for 30 seconds.

6. 6

   Add the wine and cook for a couple of minutes or until reduced in half.

7. 7

   Add the pasta cooking water and peas. Cook for about a minute until warm (or for 2-3 minutes if peas are frozen).

8. 8

   Add the peas and bacon to the pot with pasta. Stir until evenly distributed.

9. 9

   Season the pasta with lemon juice, chili flakes, salt and pepper.

10. 10

    Serve with more grated parmesan and enjoy!