Mezze Paccheri with Spring Peas & Candied Bacon in a Simple Parmesan Cream Sauce

Mezze Paccheri with Spring Peas & Candied Bacon in a Simple Parmesan Cream Sauce

This simple pasta dish has saved the day for many family meals. It seems like we most often enjoy this for Sunday dinner. Now that I have mentioned “Sunday dinner”, I will go ahead and invite you to join our family debate.

Every other day of the week, dinner refers to that 6 o’clock ((ish)) evening meal BUT on Sundays, “dinner” refers to the noon-hour meal that follows the Sunday morning church service. I call it dinner, but the herd calls it lunch. I know I am right – but would love to hear what you call it – Sunday “DINNER” or Sunday “lunch“??

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Regardless of the name, the reaction to this pasta meal is ALWAYS the same :: no leftovers and a meal sprinkled with music to my ears ::  “this is my favorite!” and “can I have seconds?!”.

The trick is having a few key ingredients on hand ::

  • a bag of dried pasta
  • pre-cooked bacon ((I usually have extra candied bacon on hand, but also love Hormel’s pre-cooked bacon strips))
  • frozen spring peas
  • cream
  • a block of quality parmesan cheese
  • a block of white sharp cheddar
  • Dijon mustard 
  • lemon zest & chopped chives (optional)

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Usually, when sharing a recipe, I include photos of every step and all ingredients – but true to life, I was actually whipping this meal up for Sunday DINNER. I was more focused on getting the meal to the table than snapping pictures of each step. And each step is so speedy, the steps flew by before I had time to realize I was missing photo ops.

While I don’t have the photos, I do have a few great tips that will help you get this meal on the table in record speed:

  • First, start by boiling water. To speed up the boiling, cover the pot ((sorry if that is too obvious, but I forget that step about half of the time!))
  • Second, in a large skillet, start heating the cream
  • While step 1 & 2 are underway, shred your cheeses, zest the lemon & chop bacon ((or better yet, ask hubby/kiddos to help with this step!!))
  • Boil the pasta in salted water, subtracting one minute from the suggested cooking time
  • Next, pour the frozen peas into a colander and run COLD water over them until they are thawed
  • By this time, the cream should be thickening, so stir in cheeses, mustard, chives & lemon zest
  • Once the pasta is cooked, reserve some of the cooking liquid, drain remaining pasta and add the pasta to the cream sauce
  • Stir in peas and heat them through and season to taste

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  • Top with additional bacon, cheese, lemon zest and some chopped chives
  • DINNER is served!

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It really is a matter of having the right ingredients on hand! Very simple, supper speedy and pleasing to all.

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Mezze Paccheri with Spring Peas & Candied Bacon in a Simple Parmesan Cream Sauce
Serves 6
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Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
869 calories
67 g
168 g
52 g
34 g
31 g
285 g
928 g
5 g
0 g
18 g
Nutrition Facts
Serving Size
285g
Servings
6
Amount Per Serving
Calories 869
Calories from Fat 455
% Daily Value *
Total Fat 52g
80%
Saturated Fat 31g
153%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 16g
Cholesterol 168mg
56%
Sodium 928mg
39%
Total Carbohydrates 67g
22%
Dietary Fiber 5g
19%
Sugars 5g
Protein 34g
Vitamin A
49%
Vitamin C
18%
Calcium
55%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 lb bag of dried pasta
  2. 8-10 strips pre-cooked bacon ((I usually have extra candied bacon on hand, but also love Hormel's precooked bacon strips))
  3. 1 bag frozen spring peas
  4. 2½ c cream
  5. 1½ c quality parmesan cheese, hand shredded
  6. 1½ c white sharp cheddar, hand shredded
  7. 1 t dijon mustard
  8. lemon zest, from one lemon (optional)
  9. 3-4 T chopped chives (optional)
  10. salt & pepper to taste
Instructions
  1. First, start by boiling water. To speed up the boiling, cover the pot ((sorry if that is too obvious, but I forget that step about half of the time!)).
  2. Second, in a large skillet, start heating the cream.
  3. While step 1 & 2 are underway, shred your cheeses, zest the lemon & chop bacon ((or better yet, ask hubby/kiddos to help with this step!!)).
  4. Boil the pasta in salted water, subtracting one minute from the suggested cooking time
  5. Next, pour the frozen peas into a colander and run COLD water over them until they are thawed.
  6. By this time, the cream should be thickening, so stir in cheeses, mustard, chives & lemon zest.
  7. Once the pasta is cooked, reserve some of the cooking liquid, drain remaining pasta and add the pasta to the cream sauce.
  8. Stir in peas and heat them through, season with s & p to taste.
  9. Top with additional bacon, cheese, lemon zest and some chopped chives.
  10. DINNER is served!
beta
calories
869
fat
52g
protein
34g
carbs
67g
more
Food for a Year: https://foodforayear.com/


In true show & tell form: "I am open for questions & comments"