Creamy Pea and Bacon Spaghetti
Servings: 4
Calories: 887kcal
This Creamy Pea and Bacon Spaghetti recipe shows what you can do with a handful of economical pantry and fridge staples in just 20 minutes. Frozen peas and crispy bacon are cooked in a creamy sauce flavoured with garlic, parmesan and chicken stock, then served with spaghetti or your favourite pasta.
Ingredients
- 500 g spaghetti (or any pasta of choice)
- 1 tbsp olive oil
- 100 g diced bacon
- 2 garlic cloves, finely chopped
- 150 g frozen peas
- 250 ml cooking cream or thickened (whipping/heavy) cream
- 1 tsp chicken stock powder (bouillon) bouillon
- 100 g freshly grated parmesan, plus extra to serve
- Chilli (red pepper) flakes (optional)
Instructions
- Cook the pasta – Cook the pasta as per the packet instructions, minus 1 minute. Reserve 125 ml (½ cup) of the pasta cooking water before draining.
- Cook the bacon – When the pasta is nearly finished cooking, heat the oil in a large, heavy-based frying pan over medium–high heat. Add the bacon and cook for 2 minutes.
- Add the garlic – Add the garlic and cook, stirring, for 30 seconds.
- Deglaze the pan – Add the reserved pasta water to the pan and stir for 30 seconds, scraping up any crispy bits.
- Add the peas – Add the peas and cook for a further minute, until they change colour.
- Finish the sauce – Add the cream and chicken stock powder and cook for 3–5 minutes over medium heat until the sauce thickens.
- Add the pasta to the sauce – Stir through the cooked pasta, followed by the parmesan.
- Serve – Serve topped with extra parmesan and chilli flakes (if using).
Notes
MAKE AHEAD
Refrigerate for up to 3 days in an airtight container. Reheat in the microwave. Not suitable to freeze.LEFTOVERS
Refrigerate for up to 3 days in an airtight container. Reheat in the microwave. Not suitable to freeze.Nutrition Facts
Creamy Pea and Bacon Spaghetti
Amount per Serving
Calories
887
% Daily Value*
Fat
37
g
57
%
Saturated Fat
20
g
125
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
11
g
Cholesterol
92
mg
31
%
Sodium
1085
mg
47
%
Potassium
483
mg
14
%
Carbohydrates
104
g
35
%
Fiber
6
g
25
%
Sugar
7
g
8
%
Protein
33
g
66
%
Vitamin A
1422
IU
28
%
Vitamin C
16
mg
19
%
Calcium
302
mg
30
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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