300-350g rigatoni pasta
1 pack smoked lardons ( or 6 - 8 sliced bacon rashers
Sprinkling dried basil
125g frozen peas
1tbs grated Parmesan
200ml crème fraiche
1tbs chopped parsley
1 tbs chopped chives ( optional)
salt pepper
Olive oil
Cook your pasta til 'al dente' in salted boiling water drain ( retain some of the water) toss in a little olive oil and set aside. Heat a dash of oil in a pan and fry the lardons til slightly darkened add the basil and then the peas and fast fry on high heat til bacon is caramelised ( a few mins ) add the pasta and a little of the pasta water to the lardons simmer then add the crème fraiche the grated Parmesan and allow to bubble and thicken ( if sauce becomes too thick use more pasta water to loosen) . serve garnished with finely chopped parsley and or chives and lots of black pepper
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