NAPOLETAN STYLE PASTA WITH PEAS AND BACON, creamy and delicious, an easy to prepare main dish from the Neapolitan culinary tradition, perfect recipe for lunch.
Simple and tasty this first course of pasta with peas and bacon, is quick to prepare and great for both lunch and dinner, light, creamy, enveloping, and flavorful, a typically spring dish with fresh peas.
The recipe for pasta with peas and bacon is perfect if you are looking for a deliciously creamy Neapolitan dish, the uniqueness is in how it is cooked: in a single pot, almost like a risotto. This method, called “risottata”, allows the starch released by the pasta to bond with the sauce, creating a natural creaminess that envelops every bite.
Join me in the kitchen today for Neapolitan style pasta with peas and bacon.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
- 14 oz fresh peas, cooked, in a pan
- Half white onion
- 3.5 oz fresh bacon
- 5.3 oz spaghetti
- 1 cherry tomato
Steps
Slice the onion with a knife.
Sauté the onion in a pan with oil, add the fresh peas, a cherry tomato, the sliced bacon, and cook for a few minutes.
Add water or vegetable broth little by little and cook for about 40 minutes, until the peas are well softened.
Blend some of the peas with a hand blender, add a bit of parsley, break the spaghetti, and when the peas are soft, add them to the sauce.
Continue cooking by adding a bit of water, salt, and parsley.
Cook the pasta al dente adding water, turn off the heat, and if you like, you can add some Parmesan cheese before serving.
Bon appétit
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NAPOLETAN STYLE PASTA WITH PEAS AND BACON
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FAQ (Questions and Answers) NAPOLETAN STYLE PASTA WITH PEAS AND BACON
What is the origin of Neapolitan style pasta with peas and bacon?
Pasta with peas and bacon is a typical dish of Neapolitan poor cuisine, created to use simple and seasonal ingredients like fresh peas, enriched by the saltiness of bacon.
What type of pasta is best for Neapolitan style pasta and peas?
Short pasta like tubetti, ditalini, or mezze maniche are ideal, as they hold the sauce well and enhance the dish’s typical creaminess, but broken spaghetti are the best.
Can frozen peas be used instead of fresh ones?
Yes, although fresh peas provide a more authentic flavor, frozen ones are a great alternative when they are not in season.
Is it possible to make pasta with peas and bacon lighter?
Certainly: you can replace bacon with cooked ham or omit it altogether for a vegetarian version, perhaps with a drizzle of raw olive oil for flavor.
How to achieve the creamy effect without cream?
The secret is to cook the pasta directly with the peas, adding water little by little, as you would for a risotto: the starch released by the pasta naturally creates a creamy consistency, and perhaps blend some peas, not all of them, of course.
