¼ cup grated parmesan or pecorino cheese, plus more as needed
Instructions
Place the chopped bacon in a large pot or saute pan and cover with 1 cup of water. Turn the heat to medium and cook, stirring occasionally until the water is evaporated and the bacon begins to sizzle and brown, 8-10 minutes.
Add the onions and garlic to the browned bacon and cook until tender, about 6 minutes more.
While the bacon and onions cook, place a separate pot on the stove and fill with salted water (this could be the same water you use to blanch the peas). When the water reaches a rapid boil, add the pasta and stir immediately. Cook the pasta at a low until nearly tender, about 10 minutes, stirring occasionally so it does not stick.
When the pasta is tender, scoop it from the boiling water and add to the bacon/onion mixture along with 1 cup of the cooking water. Bring the pot to a boil and cook 2 minutes more.
Add the peas and cheese to the pot, stir well and remove from the heat. Serve in bowls and top with additional cheese.
Notes
*To blanch peas- bring a pot of salted water to boil. Add the peas and cook 3 minutes. Drain the peas and refresh under cold water.
Recipe by The Couple's Kitchen at https://thecoupleskitchen.com/bacon-and-peas-rigatoni/