Piselli e Cipolle de Spaghetti Betty

This has been a recent favorite Italian comfort food of mine. Frozen peas are so easy to keep around and I pretty much always have an onion. My favorite part is when the little peas snuggle up into the shell pasta (in proper Italian the shell is called ‘conchiglie’).

2 strips of bacon, diced, preferably a nice thick slab or applewood smoked
1 onion, diced
A pinch of salt
1 package of frozen peas
1 cup of mini shell pasta
1 Tablespoon of olive oil
Fresh cracked pepper
Grated Parmigiano cheese (optional)

Heat a medium sized skillet over medium heat for several minutes, until you can feel the heat radiating off of the pan. Add the diced bacon and stir frequently until crispy. Remove the bacon from the pan along with any excess bacon grease, but make sure you save a thin layer for the onions (I either pour into a glass jar or run a paper towel over it). Add the diced onions and a pinch of salt. Stir frequently until slightly brown and translucent.

While your bacon and onions are cooking you can multi-task and fill a medium sized pot with water and insert a pasta basket (or be prepared to reuse the water) and the bag of frozen peas. Bring to a boil over medium heat and then remove the peas from the water. At this point you can add the pasta and let cook until desired level of doneness.

Right before you pasta is ready add the bacon back to the onion pan along with the peas and give it a good stir so everyone gets to know each other. Drain the pasta and add to the party.

To finish, I drizzle with a little olive oil and some fresh cracked black pepper. If you are really feeling the need for extra comfort shave some Parmigiano cheese on top. And you are ready to mangia!


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