Pasta with a creamy Smoked bacon and pea sauce is a light and refreshing pasta with delicious bacon, sweetness peas and simple to make and store for later.
What should I serve with my pasta?
What if I don’t like… in my Pasta
Peas could be swapped for mangetout (sugar snap peas/ snow peas).
Bacon can be swapped for Pancetta, and prepared the same way.
Crème fraise it is possible to swap it for Sour cream but crème fraiche isn’t as prone to splitting as sour cream is so use at your own risk. For more information read up on it here https://www.allrecipes.com/article/creme-fraiche-substitute/
Parmesan cheese if you don’t like this cheese there are many substitutions
- This is the little sibling of Paramasan, it is an Italian cow’s milk cheese but a little less mature and a tad sweeter.
- Pecorino Romano
- This is a sheep’s milk cheese and contains more fat than cows milk and is a tad sharper and a LOT saltier than Parmesan
- Grana Padano
- An Italian cow’s milk and is a “protected name” so has to be produced in a certain reason of Italy. The region is quite large and makes it possible for the cheese to be quite affordable. This is a much milder cheese than Pecorino.
- Dry Jack
- Made by the Vella Cheese Company in Northern California. But is aged another 7 to 10 months to give it a more intense flavor and goes well with pasta.
- Soy Parmesan
- Finally if you need a non-dairy substitute you could try soy Parmesan is the one you need,
the finished pasta dish can be chilled for about 3 days or frozen for up to 3 months.
- Make sure you follow safe food cooling practices:
- Transfer to smaller containers.
- Spread out over a baking tray to cool quicker.
- Stir the meal till has cooled.
- Left over crème fraîche will last for 3 to 4 months in the freezer. Any leftover bacon will last up to 6 months in the freezer.
Pasta with a creamy Smoked bacon and pea sauce
- large frying pan
- Small jug
- Lemon juicer (or just squash the lemon by hand)
- 10 slices if smoked streaky bacon
- 100 g parmesan cheese
- 250 g pasta shells, spirals
- Olive oil
- A knob of butter
- 250 g frozen peas
- 4 heaped tbsp crème fraîche
- ½ a lemon
- Finely slice the bacon and grate the parmesan cheese100 g parmesan cheese, 10 slices if smoked streaky bacon
- Bring a large pan of salted water to the boil and add your pasta and cook according the instructions on the packet.250 g pasta
- In a large frying pan add a large splash of olive oil and the butter, cook your bacon and fry it golden and crispy adding salt and pepper to season.10 slices if smoked streaky bacon, Olive oil, A knob of butter
- When the bacon is golden add your frozen peas and stir well.250 g frozen peas
- After 2 or 3 minutes add the crème fraîche in to the peas and bacon.4 heaped tbsp crème fraîche
- Drain your pasta and put in the pasta into the frying pan saving some pasta water for later.250 g pasta
- Add the juice of half a lemon and once it’s all nice and hot, remove from the heat.½ a lemon
- If the sauce is too thick add a splash of pasta water , too thin put back on the heat.
- Add the parmesan cheese and stir well and mix everything together.100 g parmesan cheese