Shelly's Recipe

SPAGHETTI WITH PEAS, BACON & PARMESAN

Category: Pasta

1 pound spaghetti
1 tablespoon extra-virgin olive oil
6 ounces bacon slices, coarsely chopped
1 onion, finely chopped
1/2 cup chicken stock (homemade or bouillon cube)
1 cup frozen peas
2 tablespoons finely chopped fresh mint
5 ounces parmesan cheese, coarsely grated
Salt and freshly ground pepper
Cook the spaghetti in a large pot of salted boiling water until al dente.

While the pasta is cooking, heat the oil in a large frying pan over medium heat. Add the bacon and onion and saute until the bacon is crisp, about 5 minutes. Remove from the pan and keep warm.

Add the chicken stock to the pan and bring to a boil. Add the peas and mint. Cover and simmer until tender, 2 to 3 minutes.

Drain the pasta and add to the pan with the pea mixture. Add the bacon mixture and parmesan. Season with salt and pepper. Toss well and serve hot.