creamy orecchiette with bacon & peas

Photo by The Culinary Nest

Okay yes, this is a tad bit sinful, but I promise this guilty pleasure is worth every bite! And hey, we work hard and deserve to indulge every now and then. There is no judgement here in the nest! This pasta is creamy to perfection and laced with the flavor of fresh lemon juice in every bite. It’s truly worth it.

Recipe by: The Culinary Nest

MAKES

4 servings

Prep TIme: 15 minutes

Total Time: 35 minutes

INGREDIENTS

12 slices of bacon, cooked and crumbled

1 1/2 cups heavy cream

1/4 cup sour cream, full-fat

Salt & Pepper

1 lemon, zest and juice of

2 teaspoons Worcestershire

1 pound orecchiette pasta

1 cup peas, thawed

1/2 cup minced chives

Crushed Red Pepper, optional

Parmesan for garnishing

METHOD

• In a medium skillet, cook the bacon until crispy, transfer it to a plate lined with paper towel and reserve the bacon fat in the pan.

• In a large skillet, whisk together the heavy cream and sour cream over medium heat and season with about 2 teaspoons of salt and 1 teaspoon of pepper. Simmer the cream mixture over medium heat for about 5 to 8 minutes, whisking continuously, until it thickens. Add the Worcestershire, lemon zest and juice. Remove from heat and set the aside.

• In a large pot, cook the noodles according to the packaging instructions in salted water until al dente. Reserve 1/2 cup of the pasta water in case it is needed to thin the sauce, and then drain the pasta in a colander.

• Replace the pasta sauce back onto the stove over medium hear and add the peas until it gently simmers. Add the pasta to the skillet and toss to coat. Taste for seasoning and add more salt and/or pepper if needed. Stir in the bacon and some pasta water if needed to make the sauce spread over all of the pasta noodles. Garnish with fresh chives, parmesan and crushed red pepper, if desired.