Pasta with Peas, Cream, Bacon and Thyme

Name: Pasta with Peas, Cream, Bacon and Thyme
Cuisine: Italian
Ingredients: 1½ x 500 g (1 lb) packet of penne, farfalle or conchiglie; 1½ x 500 g (1 lb) packet of penne, farfalle or conchiglie; 1½ x 500 g (1 lb) packet of penne, farfalle or conchiglie; salt and pepper; salt and pepper; 3 tablespoons olive oil or 50 g (2 oz) butter; 3 tablespoons olive oil or 50 g (2 oz) butter; 2 onions, chopped; 2 garlic cloves, crushed; 100-150 g (4-5 oz) pancetta, chopped, or bacon, de-rinded and diced; 100-150 g (4-5 oz) pancetta, chopped, or bacon, de-rinded and diced; 2 cans of petits pois, drained, or; 2 x 450 g (1 lb) packets of frozen petits pois; several sprigs of fresh thyme; a small carton of single cream

Preparation info

6-8
servings

Difficulty
Easy

Appears in

The Paupers Cookbook

By Jocasta Innes

Published 2014

About

Made with canned piselli (petits pois) and pancetta, this will taste more authentic and Italian. However, an Anglicized version using frozen petits pois and diced smoked bacon or gammon is also excellent. I once ate this with pasta authority Lizzie Spender, and she added a couple of spoonfuls of vodka, which gave it a certain frisson, but this is optional.

Ingredients

Europe
Italy
Pasta

Ingredients

Method