Fusilli all'Emilia-Romagna

This is a very simple recipe, and quickly made. But it’s very delicious (cream and bacon, hmmmm …).

Fusilli all’Emiglia-Romagna

Ingredients:

  • Pasta, e. g. Fusilli
  • Bacon
  • Peas (canned or frozen are fine)
  • Cream
  • Parmesan cheese

Calories:

A lot. Think about it: cream, bacon, added carbohydrates … so go running while the winter is still a distant threat on the horizon.

Preparation:

The pasta takes the longest, so boil water, put pasta in it, let it boil gently.

While the pasta is cooking, put some cooking oil (or lard, if you prefer) into a frying pan, heat it, add diced bacon, fry until crisp. Add the peas (if frozen, you have to thaw them first). Turn down heat. After a short while, add the cream, let it simmer slighly for a minute.

Strain pasta, put it into the frying pan with the delicious cream and bacon ensemble (you can probably guess that I like the combination of cream and bacon), mix gently.

Serve with a good helping of Parmesan cheese.

Notes:

Of course, you can choose other pasta than Fusili. However, you should use a pasta with a high ratio of surface to volume, i. e., a fluted or spiral kind, in order to take up enough of the cream. Spaghetti or Tagliatelle don’t work well.