Colourful and delicious, this warming dish makes a satisfying meal on a cold night.
Tags: Intermediate, One Hour, Entrées, Lunches, Vegetables, Cheese, Pasta & Noodles, Pork, Fry, Stewing| Serves: | 6 |
|---|---|
| Skill level: | Intermediate |
| Prep time: | 20 minutes |
| Cooking time: | 26 minutes |
| Total: | 46 minutes |
| 1/2 cup (125 mL) | chopped fresh parsley |
|---|---|
| 1 tbsp (15 mL) | PC Splendido Extra Virgin Olive Oil - Cold Pressed |
| Half 450 g-pkg PC Splendido Spaghetti | |
| 1/4 cup (50 mL) | PC Splendido Grated Parmesan Cheese - 100% Italian |
| 1 | onion, thinly sliced |
| 6 slices (300 g) | no name Thin-Sliced Cured Boneless Pork Backs Rolled in Corn, cut in 1/4-inch (5 mm) strips |
| 1 cup (250 mL) | frozen peas, thawed |
| 1 cup (250 mL) | 35% whipping cream |
1. In large nonstick frying pan, heat olive oil over medium heat; cook onions for 5 minutes
or until soft and golden. Stir in bacon; cook 8 to 10 minutes or until browned. Stir in peas
and whipping cream. Bring to a boil. Set aside.
2. In large pot of boiling salted water, cook spaghetti for 10 to 11 minutes or until tender
but firm. Drain. Add pasta, parsley and Parmesan to pea-bacon mixture; toss to coat. Serve
immediately with additional Parmesan, if desired.
This recipe works equally well with regular PC Bacon: Omit the oil, brown the bacon in a dry nonstick frying pan, then add the onions to soften and proceed.
| Per serving |
| Calories 420 Cal |
| Fat 22 g |
| Sodium 770 mg |
| Carbohydrate 36 g |
| Fibre 4 g |
| Protein 19 g |
| Source of fibre. |
_-_(500x500).jpg?w=240&h=240&quality=100 "Click to enlarge")