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Pasta with Peas, Bacon and Saffron Cream Sauce

11/29/2016

2 Comments

 
Here's another super fast weeknight meal idea, that's perfect for hungry kids or grownups. It's salty, it's creamy, it's surprising; it's pretty perfect, and delicious, we think. 

Ingredients:
1 pound of pasta (any shape works well with this dish)
Six or seven  slices of bacon, diced (pancetta works too)
2/3 of a cup of heavy cream
1/2 one small onion, finely chopped
A healthy pinch of dried saffron
1 1/2 cups of fresh or frozen, thawed peas

To prepare:
Boil pasta according to package directions until al dente.
Meanwhile, cook bacon or pancetta bits in a hot saucepan until crispy. Remove and let grease drain on a paper towel.
Discard all but 1 tablespoon of the bacon grease, which you will use to sauté the onion for about 4-5 minutes in saucepan.
Add cream and simmer over medium low heat, adding saffron, and stirring until this dissolves, for another 4 minutes or so, until sauce has reduced and thickened nicely.
Add peas and cook for one more minute.
Drain pasta and add, along with bacon, to the sauce, tossing all together over low heat for another for minute or two, until well combined. (Use a little pasta water if the sauce is needs to be thinned out a bit.)
Serve immediately, with freshly grated Parmesan if you wish.

Enjoy!
2 Comments
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11/19/2017 10:15:19 pm

Why do I have to see all these pictures when I am not allowed to eat any of these? It's really frustrating. I am currently on some weird diet. I had an overdose last time and now I can't really eat almost anything other that wheat bread and some leaves. It's a bit frustrating right now but I will keep this recipe in mind once I get cleared by my doctor. Thank you for sharing this. Maybe I will cook it for my son and allow myself a cheat day. It looks really good.

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Viveca
7/20/2018 12:48:03 am

I saw your post about another pasta, and I remembered making this recipe from
Another one of your posts a long time ago, so I came back to find it. Can’t wait to make it again. It was delicious!! Hope you’re well! Thanks for the recipes :)


PS - I have been gluten free for about five years and I recently discovered that if the flour is organic or not American, I’m totally fine with it, which has been both liberating and deeply disturbing. Luckily, i live in Astoria where imported European pasta is cheap and abundant.

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    About the Author

    I'm Lorraine Allen, and when our daughter was diagnosed with multiple severe food allergies in infancy, a decade ago, I decided to freelance from home so that I could also care and cook for her. Because I grew up all around the world, it's important to me that she be able to enjoy all sorts of international food.  I've learned, throughout this process, that even a large number of severe allergies and restrictions does not stop a person from eating well. On the contrary, by forcing us to focus so much attention on what we consume, we've gained a whole new appreciation for good food, and ironically, we all enjoy a healthier diet than before this diagnosis. This site is where we share some of our delicious egg-free, nut-free, shellfish-free (and often vegan and gluten-free) experiments and successes in the kitchen. Guten Appetit and thanks for reading!

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