The baked pasta with smoked bacon and peas is a first course with a rich and intense flavor, an appetizing and very easy-to-prepare recipe. It’s perfect for everyday lunches when you want something special or to serve on important occasions to celebrate an event you care about, for holidays and for Sunday lunch. The baked pasta with smoked bacon and peas is also a great idea when you have many people at the table because it’s easy to prepare, takes little time, and makes a good impression.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 4People
- Cooking methods: Oven, Stove, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1.1 lbs fresh trofie pasta
- 3.5 oz smoked bacon
- 1 cup peas
- 1/2 onion
- 2.1 cups béchamel sauce
- 2 tbsps extra virgin olive oil
- to taste salt
- to taste grated Parmesan cheese
- to taste vegetable broth (or water)
Tools
- 1 Skillet
- 1 Pot for pasta
- 1 Baking Dish
- 1 High-sided Casserole
- 1 Cutting Board
- 1 Knife
Steps
In a small skillet, brown the smoked bacon without adding oil. Cook the peas: in a saucepan, heat the oil and gently brown the thinly sliced onion. Add the peas (shelled if using fresh ones) and let them absorb the flavors for a few minutes, stirring occasionally. Add vegetable broth or hot water to cover them, season with salt, and cook covered for ten to fifteen minutes. The cooking time will depend on the peas you have used, whether fresh or frozen, large or small. If the broth dries up, add some more to finish cooking. Boil the pasta in plenty of salted water for the time indicated on the package. Drain the pasta and toss it with the béchamel sauce, then add the smoked bacon, peas, and grated Parmesan cheese. Mix everything well to combine the ingredients and then transfer the pasta to an ovenproof dish. Sprinkle with grated Parmesan cheese and bake in a preheated oven at 356 °F for twenty minutes or until a nice golden crust forms. Serve the pasta hot!
