Friday, April 25, 2014

3273. PERCIATELLI with BACON and PEAS

makes 2-4 servings


8 ounces perciatelli pasta
1 teaspoon salt
1 cup frozen peas
1/2 pound bacon, diced
freshly ground black pepper, to taste
freshly grated parmesan, to taste

Fill a large pot 3/4 full of water and add the salt. Bring to a boil over high heat and add the perciatelli. Cook according to package directions. Place the peas in a colander in the sink. Drain the pasta over the peas. Pour the pasta and peas onto a serving platter. While the pasta cooks, sauté the diced bacon in a large skillet over medium-high heat. When the bacon begins to turn golden-brown, turn off the heat and set the skillet aside until the pasta is done. Pour the bacon and drippings over the pasta, top with liberal grindings of the black pepper and Parmesan, toss, and serve with additional Parmesan at the table.
 
 
bacon recipe source: Viking Range, LLC, 111 Front Street, Greenwood, MS 38930

1 comment:

Skyline Spirit said...

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