Penne piselli

Preparation info
  • Serves


    • Difficulty


    • Ready in

      55 min

Appears in
Pasta: Le Cordon Bleu Home Collection

By Le Cordon Bleu

Published 1998

  • About

It is piselli, the Italian word for peas, that lends its name to this dish—full of the flavours of bacon and peas in a rich creamy sauce.


  • 300 g (10 oz) slab bacon, cut into 1 cm (½ inch) cubes
  • 2 tablespoons oil


  1. In a pan, cover the bacon with cold water. Bring to the boil, drain and refresh in cold water, then drain again and pat dry. Heat the oil in a non-stick frying pan over medium heat and cook the bacon for 3-4 minutes, or until lightly coloured. Add the onion and cook for about 3-5 minutes, or until soft. Drain to remove any excess oil, place the cooked bacon and onion in a s