Mακαρονάδα με μπέϊκον και σπαράγγια

Δοκιμάστε μια εύγεστη μακαρονάδα με σπαράγγια, μπιζέλια και μπέικον. Η συνταγή της Αντζελας Νικολέττου υπόσχεται ένα συνδυασμό γεύσεων, αρωμάτων και χρωμάτων που περικλείει φρεσκάδα, νοστιμιά και λίγες θερμίδες.

Spring spaghetti with asparagus, peas and bacon by Angela Nicolettou Source: Supplied

Asparagus, pea and bacon pasta

Ingredients

1 onion, sliced

4 bunches asparagus, chopped

200g peas (fresh or frozen)

200g bacon, sliced into 5mm lardons

2 cloves garlic

1 cup fresh mint leaves

½ cup dill fronds

Extra virgin olive oil

Lemon juice

Mitzithra (Greek cheese) for grating

1 packet dried spaghetti or fettuccini

Method

Prepare all ingredients. Put a large pot of salted water to boil for the pasta.

Heat a large frypan and drizzle with olive oil to just cover the base. Add the onions and reduce the heat to low. Sprinkle onions with a little salt and mix to coat with oil. Continue to gently cook, stirring from time to time until the onions caramelise (about 10 mins).

Increase the heat and add the bacon. Keep stirring until the bacon is golden. Add the garlic, asparagus and peas and mix. Cook for a further 3 to 5 mins. Remove from the heat and add the herbs and lots of black pepper.

When the pasta is cooked, drain and retain ½ cup of pasta water. Add the pasta and the pasta water to the frypan and mix. To serve, drizzle with a little olive oil, add a squeeze of lemon some black pepper and grated cheese.

More delicious recipes