I love this dinner for its lifesaving properties. Incredibly low effort, cooks in no time, and for me, does not require a trip to the grocery store (always a bonus). I keep these ingredients to hand at all times, including pairs of smoked bacon rashers in the freezer for just such an occasion.
Save this recipe for an exhausting day and you can have this comforting hug of a meal in 10 minutes or less (once the water’s boiling).
In terms of the quantities, somehow this recipe works best when made in a single portion. The ratio of peas, pasta and bacon is just right, and the sauce cooks very quickly. But of course, scale up as you need, just make sure to distribute the peas and bacon evenly at the end.
Feeds 1 tired soul
2 rashers of smoked streaky bacon
1 egg yolk
2 tbsp finely grated parmesan, plus more to finish
Salt and pepper
80g frozen peas
1/2 clove garlic
Add the pasta to a pot of boiling, salted water and leave to cook, stirring now and again to prevent sticking.
To a frying pan, use scissors to snip in the bacon in small pieces. Cook over medium heat until crisp.
While the pasta is boiling and the bacon is cooking, mix together in a small bowl the egg yolk, 2 tbsp finely grated parmesan and a pinch of salt and pepper. Set aside.
When the pasta has nearly cooked, add the frozen peas to the boiling water. Bring back up to the boil and cook until the pasta is al dente and the peas are hot.
While the peas and pasta are cooking, reserve half a cup of the starchy pasta water and add just half a tablespoon of the starchy water to the egg yolk mixture. Stir well to loosen.
To the bacon pan, use a fine grater (ideally the one you used for the cheese to save on washing up) to grate in half a clove of garlic. Stir, and cook for about 30 seconds. Drain the pasta and peas and add immediately to the bacon pan. With the heat off now, add a splash of pasta water and cook for a few seconds, then pour in the egg mixture, stirring constantly. Loosen with some more pasta water, as needed, bearing in mind it will thicken a little as it stands.
Plate up, with a final grating of parmesan and a grinding of pepper. Devour.