Serves 6
30 min
Orecchiette with Rosemary Bacon and Peas
Recipe GLPR38736693a7cb5f
A simple and satisfying pasta dish where orecchiette is crisped in bacon fat, then combined with fresh rosemary, red pepper flakes, sweet peas, and crispy bacon pieces. The edges of the pasta become golden and crispy for a delightful textural contrast. Ready in under 30 minutes for an easy weeknight meal.
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Ingredients
6 thick-cut strips of bacon, chopped
1 lb. orecchiette pasta
Salt, for pasta water and seasoning
2 tsp. fresh chopped rosemary
1/4 to 1/2 tsp. crushed red pepper flakes
1 1/2 cups frozen peas
Black pepper, to taste
Directions
Bring a large pot of salted water to a rolling boil over high heat. Add the orecchiette and cook according to package directions until al dente. Drain well in a colander.
While the pasta cooks, place a large skillet over medium heat. Add the chopped bacon and cook, stirring occasionally, until crispy and browned, about 8–10 minutes. Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate to drain.
Pour the drained pasta directly into the skillet with the remaining bacon grease, stirring to coat all the pieces evenly.
Sprinkle the fresh rosemary and red pepper flakes over the pasta. Stir well and continue cooking over medium heat for 2–3 minutes, allowing the pasta edges to become golden and crispy.
Add the frozen peas and toss everything together. Cook for another 2–3 minutes until the peas are heated through.
Return the crispy bacon to the skillet and toss to combine. Season with salt and black pepper to taste.
Transfer to a serving dish or individual plates and serve warm.
