The smokiness from the roasted bell peppers/capsicums, the sweet peas, the salty and fatty bacon and the cheesy cream that binds them all together - to describe it in Singaporean style - it was super shiok!
Not to mention easy! You can whip it up in no time, and here's how!
Pasta with Bacon, Roasted Bell Peppers & Peas
(serves 4)
Ingredients
3 strips of thick-cut uncured bacon (you can use normal thick-cut bacon too), cut into 1/2-inch pieces
2 red bell peppers
3/4 cup of tiny frozen peas, thawed
3/4 cup of heavy whipping cream
2 tablespoons of butter
2 teaspoons of vegetable oil
3/4 cup of freshly grated Parmesan cheese, plus more for sprinkling
1/2 pound of pasta, preferably short, tubular ones like macaroni or penne
Salt
Black pepper
Roast your bell peppers until the skin is charred and black. You can place them in the broiler of your oven or over a grill. If you can't do either one, you can also use a skillet. But the charring would be less uniform if you use this method. Simply bring an your skillet (with no oil) on high heat. Sear the sides of the bell peppers until they are blackened.
When the bell peppers are done, put them aside to cool. Then, remove the charred skin from the capsicum. The flesh of the bell pepper should be tender but not mushy. Remove the seeds and cut them into small cubes.
Cook your pasta according to the package's instructions.
While your pasta is cooking, melt the butter with oil over medium heat. Cook the bacon in the butter for 4 minutes.
Add the peas and cook for one minute, stirring to coat well.
Then, add in the peppers, stirring for half a minute or less.
Add the cream, a pinch of salt and several grindings of pepper and turn up the heat to high. Cook, stirring constantly, until the cream thickens.
Toss the sauce with cooked, drained pasta, mixing the Parmesan cheese in at the same time. Serve immediately, with extra grated cheese on the side.
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