6 servings

Before I opened Emeril's Restaurant, I thought I knew the long hours it took to be in the restaurant business-- but when the restaurant is your own it takes even more. That said, this dish was created after a full day and a long night of cooking. And since there were always pasta, bacon and peas on hand in the kitchen, this became the perfect late, late night snack.

ingredients

  • 1 pound angel hair pasta
  • 5 slices bacon, cut into 1/4 inch dice
  • 1 1/2 cups thinly sliced yellow onions
  • 2 teaspoons chopped garlic
  • 2 cups fresh or thawed frounceen green peas
  • 1/2 cup extra virgin olive oil
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon chopped fresh thyme

directions

Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente, about 3 minutes.

Meanwhile, heat a large skillet over medium-high heat. Add the bacon and cook, stirring, until golden, 4 to 5 minutes. Add the onions and garlic and cook, stirring, until soft, about 4 minutes. Add the peas and olive oil and simmer for 2 minutes. Remove from the heat, add the salt and pepper, and cover to keep warm.

Drain the pasta and place in a large bowl. Add the sauce, cheese, parsley and thyme and toss gently to coat. Serve immediately.

Recipe reprinted by permission of Harper 2009. All rights reserved.

RecID 9964

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