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One-pot pasta with bacon and peas
Serves 4 | prep 30 mins | total time
One-pot pasta with bacon and peas
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Serves 4 | prep 30 mins | total time
Like an all-in-one spaghetti carbonara, with just one pan to wash up!
Rate
Nutritional information (per serving)
Calories
505Kcal
Fat
18gr
Saturates
6gr
Carbs
59gr
Sugars
9gr
Fibre
7gr
Protein
23gr
Salt
2gr
Ingredients
- 1 tbsp vegetable oil
- 200g smoked streaky bacon, chopped
- 1 large onion, thinly sliced
- 3-4 garlic cloves, crushed
- 300ml semi-skimmed or whole milk
- 600ml chicken stock
- 250g dried spaghetti
- 250g frozen peas
- zest and juice of 1 lemon
Step by step
- Heat the oil in a large, deep frying pan or sauté pan, about 25cm base diameter. Add the bacon and fry over a high heat, stirring frequently, until it has released its fat and turned crispy. Scoop out onto a plate using a draining spoon.
- Add the onion and garlic to the bacon fat in the pan and cook for about 4 minutes over a medium heat to soften.
- Pour in the milk, scraping the bottom of the pan to release any stuck-on bits. Add the stock and spaghetti, plus a pinch of salt, and bring to the boil, stirring to push the pasta down into the liquid.
- Cook at a brisk simmer, stirring occasionally, for 12-15 minutes. The aim is for the pasta to cook through until al dente, while the liquid reduces and forms a silky coating-consistency sauce. Meanwhile, measure the peas into a bowl and cover with boiling water; leave to defrost. Drain, then stir into the pan with the lemon zest and juice and most of the crispy bacon. Heat through for 2 minutes.
- Divide between warmed bowls, topped with the rest of the bacon.
-
Tip Make it veggie
Omit the bacon, use vegetable stock to cook the pasta and add a handful of grated vegetarian hard cheese.