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One-pot pasta with bacon and peas


Serves: 4
timePrep time: 30 mins
timeTotal time:
One-pot pasta with bacon and peas
Recipe photograph by Toby Scott

One-pot pasta with bacon and peas

Like an all-in-one spaghetti carbonara, with just one pan to wash up!

Serves: 4
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
505Kcal
Fat
18gr
Saturates
6gr
Carbs
59gr
Sugars
9gr
Fibre
7gr
Protein
23gr
Salt
2gr

Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes

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

  1. 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.
  2. Add the onion and garlic to the bacon fat in the pan and cook for about 4 minutes over a medium heat to soften.
  3. 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.
  4. 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.
  5. 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.

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