Ingredients

  • 200 g frozen peas
  • Olive oil, Tbsp (15 ml)
  • Clove of crushed garlic
  • 250g streaky bacon
  • 2-3 finely sliced spring onions
  • 3 Tbsp (45 ml) water
  • Salt and pepper
  • 1 can Dessert & Cooking Cream (290 g)
  • 500 g spaghetti

Method

  • Bring a medium-sized pan of water to the boil. Add 200 g frozen peas and blanch for ± 3 min.
  • Drain and set aside.
  • Heat a small amount of olive oil, about a Tbsp (15 ml), in a large frying pan.
  • Lightly sauté a clove of crushed garlic, then add 250 g thinly cut streaky bacon and 2-3 finely sliced spring onions.
  • Once bacon is golden, add cooked peas and about 3 Tbsp (45 ml) water and simmer until water evaporates.
  • Season with salt and pepper, add 1 can (290 g).
  • Boil 500 g spaghetti with a drop of olive oil in salted water, until al dente.
  • Drain spaghetti and toss well with the sauce.
  • Serve with grated Parmesan, sea salt and ground black pepper.

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