1 pound pasta (bow tie, penne or spiral pasta works great)
One 16-ounce package (454 grams) frozen sugar snap peas
2 teaspoons (10 ml) olive oil
4 slices (175 grams) thick-cut bacon
1 cup (247 grams) plain 2% (reduced fat) Greek yogurt
3/4 cup (84 grams) freshly grated Parmigiano-Reggiano cheese, plus more for serving
Kosher salt and freshly ground pepper
1/4 to 1/2 cup reserved pasta water (reserve before draining cooked pasta)
Juice of one lemon
Freshly chopped chives
Bring a large pot
of salted water to the boil. Set a timer for three minutes LESS than the
cooking time suggested on the pasta box then add pasta. Once the timer
goes off, add frozen sugar snap peas and cook until pasta is cooked
(pasta should be firm, not hard). Reserve about 1/2 a cup of the boiling
pasta water then drain pasta and snap peas. (The pasta water will be
used later to help make the sauce).
bacon into 1/4-inch pieces. Then, heat olive oil over medium heat then
add bacon pieces and cook, stirring occasionally until the fat renders
from the bacon, is bubbling and the bacon becomes crisp.
Depending on how
much bacon fat has rendered, you might want to remove a tablespoon or
two – just make sure about two tablespoons are left in the pan.
Remove pan from
heat, and then add the drained pasta and snap peas. Spoon Greek yogurt,
and the 3/4 cup of cheese on top. Pour about a 1/4 cup of the reserved
pasta water over the yogurt then use tongs or two spoons to toss
everything together. If the sauce seems too thick, add more pasta water.
Finish the sauce by adding the juice of one lemon and season with a
little salt and pepper then toss well.
To serve, transfer to bowls and serve topped with extra cheese and fresh chives (if desired).
If the pasta has cooled down too much, cook over low heat, tossing, until the sauce re-coats the pasta and then serve.
bacon recipe courtesy of: Adam and Joanne Gallagher, Inspired Taste, September 10, 2012