I know that title may sound odd but I do have a recipe for you. It's based on linguine carbonara but I used cream instead of egg to thicken the sauce. We tend to get 'creative' around here and that includes what we call things sometimes. Thanks to my fiance ,Brad, this particular dish will forever be known as 'Swine Pasta' .
You can make this with pretty much any type of pasta. There are some that would be less successful. I doubt angel hair would work well but in a pinch--why not? Linguine is my favorite 'long' pasta and is perfect for this.
As always my measurements are approximate---this makes enough for a nice satisfying supper for two. It's one of my favorite 'pantry' suppers because it's simple, quick and I always have the ingredients.
Swine Pasta
5-6 oz. linguine
1/2 c. frozen peas
6-8 strips of bacon
1/2 c. heavy whipping cream
@1/2 to 3/4 c. grated Parmesan cheese
Black pepper
Boil about one third of a 16 oz package of linguine in salted water. Add about 1/2 cup of frozen peas to the pasta just as the water comes back to a boil after adding the pasta. Cook to just al dente.
Slice about 6 to 8 strips of bacon into 1/2 inch pieces. Saute the bacon in a chef's pan over medium low heat until crisp. Add about 1/2 cup of heavy whipping cream and scrape the pan as it reduces a bit. Add the well drained pasta and peas along with a generous amount of grated Parmesan cheese (NOT the green can stuff--come on people;-)) and some freshly ground black pepper. Stir to coat the pasta and serve immediately. Top with some additional cheese.
Brad raved about this dish and gave it it's official new moniker--but you already knew that*grin*
While this is a great fall/winter dish it's also excellent on a chilly spring evening.
I hope you make it and come back to let me know how you liked it.
You can make this with pretty much any type of pasta. There are some that would be less successful. I doubt angel hair would work well but in a pinch--why not? Linguine is my favorite 'long' pasta and is perfect for this.
As always my measurements are approximate---this makes enough for a nice satisfying supper for two. It's one of my favorite 'pantry' suppers because it's simple, quick and I always have the ingredients.
Swine Pasta
5-6 oz. linguine
1/2 c. frozen peas
6-8 strips of bacon
1/2 c. heavy whipping cream
@1/2 to 3/4 c. grated Parmesan cheese
Black pepper
Boil about one third of a 16 oz package of linguine in salted water. Add about 1/2 cup of frozen peas to the pasta just as the water comes back to a boil after adding the pasta. Cook to just al dente.
Slice about 6 to 8 strips of bacon into 1/2 inch pieces. Saute the bacon in a chef's pan over medium low heat until crisp. Add about 1/2 cup of heavy whipping cream and scrape the pan as it reduces a bit. Add the well drained pasta and peas along with a generous amount of grated Parmesan cheese (NOT the green can stuff--come on people;-)) and some freshly ground black pepper. Stir to coat the pasta and serve immediately. Top with some additional cheese.
Brad raved about this dish and gave it it's official new moniker--but you already knew that*grin*
While this is a great fall/winter dish it's also excellent on a chilly spring evening.
I hope you make it and come back to let me know how you liked it.
11 comments:
That is about the extent of my ability in the kitchen: naming things.
I will completely make this - because I LOVE carbonara!!!!! Yum! Thanks! :)
Swine pasta...yup that is always a big hit in 5-star restaurants!
GREAT. I know exactly what will be served here at Casa M for dinner on Tuesday. Merci :-)
Brad: Now that's not true baby. You are also excellent with the microwave.
Sybil: It's pretty darn good.
Bond: I noticed it on the menu right next to the deer duey;-)
Sanni: Excellent! Let me know how you like it.
This sounds scrumptious! I must try it!
Peas?????
GACK!
Why ruin a perfectly good pasta dish with peas?????
Should we make this, we shall substitute with broccoli.
TL: You really should--it's so easy and soooooo satisfying.
Trav: Brad loves broccoli the way you love peas;-)
I would add though that broccoli would be fine. My second choice for a green veg in this would be asparagus.
I knew there would be a pea GACK from Travis LOL
I made this last night for some friends, and it got rave reviews. It was so easy and quick, and tasted like something you'd pay a lot for at a restaurant...I think it's going to be something I serve often for dinner parties from now on.
I'm getting hungry again just thinking about it :)
Anndi: LOL--me too!
Sherre: I am so happy that you enjoyed it and shared it with your friends. That is my favorite part of doing this blog.
Post a Comment