Creamy Bacon & Peas Pasta
1/2 lb. thin spaghetti
3 slices slivered frozen bacon
1/2 c. frozen peas
1 medium onion, diced
1 c. half & half
2 tsp. corn starch
1/2 tsp. garlic powder
salt & pepper to taste
This dish was created for Katherine Birkle while I was her weekend caregiver in the beginning of 2017, when she celebrated her one hundred and second birthday! It's always fun creating a menu from what you have on hand. In the pantry was a box of thin spaghetti, corn starch, garlic powder, salt, pepper and an onion, in the fridge half & half, and in the freezer a bag of frozen peas and portioned bacon.
First, start boiling the water for the spaghetti. Then in a 2 quart saucepan sauté 3 slices slivered frozen bacon over medium-high heat until it starts to brown, about 3-4 minutes. Then add a diced onion and sauté until onion is soft, about 2-3 minutes. Remove excess bacon fat with a paper towel, if desired. Next, measure 2 teaspoons of cornstarch into a cup and stir in 1/4 cup of cold half & half. Stir into bacon onion mixture. It will thicken up immediately; be sure to add more half & half until it gets to a saucy consistency. As a final touch to the sauce add, 1/2 teaspoon garlic powder with salt and pepper to taste.
Boil less than half the box of pasta until it's three-quarters cooked; then add a 1/2 cup of frozen peas. Drain when al dente or cooked to your taste and stir into sauce. Serve with salad and bread sticks. Katherine Birkle absolutely loved this pasta dish and I hope you will, too!
