Parmesan Bacon And Peas Pasta Toss Recipes

FETTUCCINE WITH BACON, PEAS, AND PARMESAN

Steps:

• Cook pasta according to package directions, omitting salt and fat. Drain pasta, reserving 1/4 cup cooking liquid.
• Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving drippings in the pan; crumble bacon.
• Add onion, garlic, and thyme to drippings in pan; saute 2 minutes.
• Stir in green peas; saute 1 minute.
• Add green onions to pan; saute 1 1/2 minutes.
• Add pasta, reserved cooking liquid, and half-and-half to pan; cook 1 minute or until thoroughly heated, tossing to combine.
• Remove from heat. Add butter, salt, and pepper to pan; toss until butter melts.
• Sprinkle with crumbled bacon and Parmesan cheese.

PASTA WITH BACON AND PEAS

Steps:

• Place ricotta, parmesan, butter, salt and pepper in a large bowl. set aside. Fry bacon in skillet til crisp. Transfer bacon to paper plate to drain, crumbling once cooled. Reserve pan and bacon grease.
• To the bacon pan, add onion and cook about 3 minutes. Add garlic and cook 1 more minute. Transfer onion mixture to cheese mixture.
• Meanwhile, cook pasta in boiling water. When it is just 1 minute till done, add peas to water.
• Reserving 1 cup of pasta/pea water, drain pasta and peas. Add half of the pasta water to the cheese mixture along with the lemon juice and mix till smooth.
• Add pasta and peas to the cheese mixture and toss to coat, adding more reserved water as necessary to moisten pasta. Stir in bacon bits, adjust seasoning, and serve.

CHICKEN & BACON PASTA

Steps:

• Heat the oil and butter in a medium saucepan over a low heat and fry the onion for 10 mins, or until softened and translucent. Add the garlic and cook for 2 mins more. Add the cream, mascarpone, parmesan and stock cube. Give it a stir and add the cooked chicken and bacon to heat through.
• Meanwhile, cook the pasta following pack instructions. Reserve 100ml of the pasta water. Toss the pasta in the creamy sauce and enough of the reserved water to loosen. Season with black pepper. Top with the parsley and serve with a green salad.