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Tagliatelle with bacon, peas and mint

Long thin pastas are perfect for creamy sauces, with each strand evenly coated. Spaghetti works here, too, but for this dish I prefer the texture and slightly chunkier shape of tagliatelle.

Serves 4

PREPARATION TIME

5 minutes

COOKING TIME

10–12 minutes

Salt and freshly ground black pepper

350g (12oz) dried tagliatelle or other pasta, such as spaghetti or linguine

2 tbsp olive oil

200g (7oz) streaky bacon (about 8 rashers), rind removed and cut into 2cm (¾in) dice

300ml (½ pint) single or regular cream

200g (7oz) frozen peas

2 tbsp chopped mint

50g (2oz) Parmesan cheese, finely grated

* Fill a large saucepan with water, add 1 teaspoon of salt and bring to the boil. Add the tagliatelle and cook for 10–12 minutes or according to the instructions on the packet, until al dente.

* While the pasta is cooking, pour the olive oil into a large saucepan on a medium–high heat and, when hot, add the bacon. (The pan should be large enough to hold the tagliatelle when it is cooked.) Fry for about 5 minutes or until the fat has rendered and the bacon is golden and crispy.

* Stir in the cream and allow to bubble for a couple of minutes, then stir in the peas and keep cooking for a minute or two more or until they are just tender. Remove from the heat, then drain the tagliatelle and add to the sauce, stirring it in along with the chopped mint.

* Taste for seasoning and serve with the Parmesan cheese sprinkled over the top.