Wednesday, December 30, 2009

Back to basics.

After almost two weeks of nonstop cooking, hostessing, and general merriment, this past Sunday was a true day of rest for me. With nowhere to go and nothing to do (until a 4:10 showing of Up In The Air, which I saw with my brother, and which we both really enjoyed) - it was time for a little cooking and a little relaxation.

Nothing says comfort food to me like pasta, and since I happened to have some saffron fettucine lying around (from an aborted attempt at pasta with beets during one of those bouts of hostessing), I decided to whip up a big bowl of comfort. I chopped some bacon, onion and garlic, defrosted a handful of frozen peas and drained a carton of heavy cream of its last dregs. A sprinkling of parmesan and a few grinds of pepper later, I had a perfect plate of pasta.

I ate it on the couch, in front of the television. I may or may not have geeked out entirely by watching Doctor Who. I'll never tell.

Pasta with Peas, Bacon and Cream

1/4 lb. fresh fettucine (plain old spaghetti from a box would work, too)
1/4 c. bacon, sliced into 1/4 inch batons
1 tsp. olive oil
1/4 of a white onion, thinly sliced
1 clove garlic, thinly sliced
1/3 cup frozen peas, defrosted
1/4 c. chives, finely chopped
1 tbs. heavy cream
1/8 c. finely grated Parmesan cheese
Salt and pepper

In a large pot of boiling, salted water, cook the pasta to al dente. Drain and set aside.

Place a medium skillet over high heat until a drop of water sizzles when dropped on its surface. Reduce the heat to medium-high and add the bacon, cooking until crisp and until most of the fat is rendered. Remove the bacon with a slotted spoon and set aside. Pour all but a light coating of the bacon fat off.

Add the olive oil to the pan and saute the onions (with a pinch of salt) for a few minutes, until they are slightly softened and beginning to turn a little golden. Add the garlic and saute for a few minutes more, until fragrant. Add the peas and half the chives, a bit more salt, and a few grinds of black pepper. Saute for a few minutes, until peas are warmed through and garlic is golden.

Add the pasta to the pan along with the cream, and combine with the pea mixture. Keep on the heat a few minutes to cook everything together, then transfer to a plate or shallow bowl. Top with Parmesan cheese and the remaining chives, adjust seasonings and eat!

Serves one, generously.

1 comment:

kasey said...

Thanks Queenie! Tried it, loved it, blogged about it. :)


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