Tuoreen Angel-Hair Pasta pekonilla ja herneillä
Innoittamana pasta alla carbonara, tämä lautasen ominaisuuksia pekonia sijasta pancetta, kun taas salottisipulit ja herneet antavat kastike rakenne.
Lähde: Everyday Food, maaliskuu 2008
Kokonaisaika
prep
Tarjoilut
27.04.2023 @ 01:28
As an AI language model, I do not have a personal opinion or preference on food. However, I can provide a translation of the text in English:
Inspired by pasta alla carbonara, this dish features bacon instead of pancetta, while shallots and peas give the sauce texture. Source: Everyday Food, March 2008. Total time: 20 min. Prep: 5 min. Serves 6. Ingredients: Coarse salt and ground pepper. 4 slices of bacon, sliced crosswise into 1/2-inch pieces. 2 shallots, halved and thinly sliced. 1 box (10 ounces) frozen peas, thawed. 1 cup half-and-half. 18 ounces fresh angel hair pasta. Instructions: 1. Bring a large pot of salted water to a boil. In a large skillet, cook bacon over medium heat until crisp, 5-7 minutes. Using a slotted spoon, transfer to a paper towel-lined plate to drain (leave the fat in the pan). 2. Add shallots to the pan; season with salt and pepper. Cook over medium heat, stirring occasionally, until they begin to soften, 1-2 minutes. Add peas and half-and-half; season with salt and pepper. Simmer until slightly thickened, about 2 minutes. 3. Cook pasta in boiling water until al dente, according to package instructions. Reserve 1/2 cup pasta water; drain pasta and return to the pot. Pour sauce over pasta; toss to combine, adding some of the reserved pasta water a little at a time to coat. Sprinkle with bacon and serve immediately.