Creamy Bacon & Pea Pasta

Time

Prep:

10 minutes

Cooking:

15 minutes

Nutrition Information

Servings: 2

Calories per serving: 774 kcal

Calories per 100g: 255 kcal

Ingredients

150g Pasta

100g Bacon

200g Frozen Peas

2 eggs

50g grated parmesan

Freshly cracked black pepper

Salt

Instructions

Cut the bacon into small bitesize pieces. Grate the parmesan if it’s not pre-grated and reserve a little for serving. Crack the eggs into a bowl, add the parmesan and freshly cracked black pepper, then mix these together until a cohesive mixture forms.

Boil water in a large pot with a pinch of salt, then add the pasta and cook 2 minutes less than the package directions. Meanwhile fry the bacon in a frying pan large enough to add the pasta. Fry it until the bacon bits become crispy and a lot of the fat has been rendered out, making sure to stir occasionally. Add the peas to the boiling pasta for the last minute of cooking. Making sure to reserve a cup of pasta water before draining.

Add the pasta and peas straight into the pan with the bacon after draining, then turn off the heat. Then add the egg mixture and stir until it coats the pasta. If it is not doing this, feel free to add some of the reserved pasta water. If you find this the sauce is still too liquid, turn the heat back on to low, and stir for about 2 minutes, or until the sauce has thickened.

Serve

Serve with the reserved parmesan and extra freshly cracked black pepper on top.

Storage

Store for up to 3 days in an airtight container in the fridge.

Notes

This dish is best eaten fresh, although it also makes for a surprisingly tasty pasta salad after being stored in the fridge.

The eggs in this recipe are what thickens the sauce, however, they are not cooked for very long. To avoid undercooked eggs, make sure the sauce is not runny when serving. This might require a little extra string over low heat.

The sauce for this recipe is a little tricky, as there is a fine balance between having cooked eggs in the sauce and making scrambled eggs. So try to take it slow, add a little bit more heat if needed, and if the eggs do set too quickly, don’t despair, the pasta will still taste great. Keep trying and I’m sure you’ll have the perfect sauce in no time, even if it takes a few tries.

Lentil & Chickpea Curry

Time

Prep:

20 minutes

Cooking:

60 minutes

Soaking:

4-8 hours or overnight

Nutrition Information

Servings: 4

Calories per serving: 244 kcal

Calories per 100g: 86 kcal

Ingredients

1 tbsp coconut oil

1 onion

2 cloves of garlic

1 thumb size piece of ginger

1 tsp turmeric

1 tsp coriander (seed – ground)

1 tsp cumin

1 tsp curry powder

1/2 tsp chili powder (optional)

100g lentils

100g chickpeas (dry)

400g canned tomato

1 bouillon cube

Salt & pepper (to taste)

Water (as needed)

Instructions

Soak the chickpeas in some water for 4-8 hours or overnight. This reduces the cooking time. If desired, add the lentils for the last hour and then drain the water.

Peel and dice the onion, garlic and ginger into small pieces. Fry in a large pan on medium heat in coconut oil until fragrent. Add the spices and fry again until fragrent. If the bottom begins to stick, deglaze with some water. Add the rest of the ingredients, cover with a fitting lid and simmer making sure to stir every few minutes. Again, feel free to add some water as needed if the bottom begins to stick. Simmer for about 45 minutes or until the chickpeas and lentils are soft and the sauce has reduced into a thick texture.

Serve

This is very tasty served over rice or with naan bread, my favourite is garlic & coriander naan bread.

Storage

Store for up to 3 days in an airtight container for up to 3 days. I recommend using a glass container, as turmeric can dye plastic containers bright yellow or orange.

Notes

I’ll try to post a picture for you next week – experimenting with a pressure cooker for this recipe did not go as planned.

Feel free to use any kind of oil that you have, coconut oil is not required.

If you don’t have any dry chickpeas, feel free to use the canned version (1-2 cans depending on your preference). Cook the lentils until they are soft, drain the canned chickpeas and wash away the liquid they came in, then add them to the lentils to heat through.

Depending on your spice tolerance, it may be necessary to reduce the amount of chili or curry powder.

For a creamier version, feel free to add some coconut milk, which will also make it the recipe less spicy.

There are a lot of spices in this recipe, as these can be quite expensive I recommend getting them as your local asian store, which sells larger quantities for a comparable price as the small amounts sold in supermarkets.