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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

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Pasta With Peas and Bacon

 
One serving costs about $4.77 One serving costs about $4.77

$4.77 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 lunch,main course,main dish,dinner
spoonacular Score:59%

Spoonacular Score: 59%

 

Pasta With Peas and Bacon might be just the main course you are searching for. This recipe makes 2 servings with 1329 calories, 54g of protein, and 76g of fat each. For $4.4 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. Not a lot of people made this recipe, and 1 would say it hit the spot. Head to the store and pick up ounce, parmesan cheese, salt, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 50%. This score is solid. Similar recipes include Pasta, Bacon and Peas, Pasta With Bacon & Peas Recipe, and Pasta Carbonara with Bacon and Peas.

No one wine will suit every pasta dish. Pasta in a tomato-based sauce will usually work well with a medium-bodied red, such as a montepulciano or chianti. Pasta with seafood or pesto will fare better with a light-bodied white, such as a pinot grigio. Cheese-heavy pasta can pair well with red or white - you might try a sangiovese wine for hard cheeses and a chardonnay for soft cheeses. We may be able to make a better recommendation if you ask again with a specific pasta dish.

Ingredients

Servings:
3 ounces
3 ounces fresh bacon
fresh bacon
some
some black bell pepper
black bell pepper
6 ounces
6 ounces heavy cream
heavy cream
2 Tbsps
2 Tbsps onions
onions
some
some parmesan cheese
parmesan cheese
some
some fresh parsley
fresh parsley
0.5 cup
0.5 cup fresh peas
fresh peas
1 tsp
1 tsp salt
salt
1 pound
1 pound tortellini
tortellini
1 ounce
1 ounce frozen ounce
frozen ounce
3 ounces fresh bacon
3 ounces
fresh bacon
some black bell pepper
some
black bell pepper
6 ounces heavy cream
6 ounces
heavy cream
2 Tbsps onions
2 Tbsps
onions
some parmesan cheese
some
parmesan cheese
some fresh parsley
some
fresh parsley
0.5 cup fresh peas
0.5 cup
fresh peas
1 tsp salt
1 tsp
salt
1 pound tortellini
1 pound
tortellini
1 ounce frozen ounce
1 ounce
frozen ounce

Equipment

slotted spoon
slotted spoon
paper towels
paper towels
frying pan
frying pan
bowl
bowl
pot
pot
slotted spoon
slotted spoon
paper towels
paper towels
frying pan
frying pan
bowl
bowl
pot
pot


Instructions

  1. Place tortellini in the pot of boiling water.
  2. In a large skillet, cook the bacon until crispy. Remove bacon with a slotted spoon, place on a paper towel to drain. Pour out all the bacon grease except for 1 tablespoon. In the same skillet place the onion and cook for 2 minutes, or until golden. Pour in the cream, and reduce until lightly thickened.
  3. Remove the pasta from the water when it is al dente, about 8 minutes. Drain and add the pasta to the cream mixture. Add bacon back to the pan along with the peas and cheese. Reduce for 1 minute. Toss and adjust the seasonings. Spoon into a large pasta bowl and serve. Garnish with additional grated Parmesan cheese and chopped parsley if desired.
  4. This recipe yields 2 servings.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $4.95
Ingredient
3 ounces fresh bacon
some black bell pepper
6 ounces heavy cream
2 tablespoons onions
some parmesan cheese
some fresh parsley
½ cups fresh peas
1 pound tortellini
Price
$1.09
$0.75
$0.92
$0.04
$1.26
$0.32
$0.64
$4.86
$9.89

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • You can easily replace regular noodles with whole wheat noodles to add a little extra fiber, protein, vitamins, and minerals to this dish. Just don't make the mistake of assuming that because the pasta is whole wheat, you can eat as much as you want. The calories and the effect on your blood sugar is not so drastically different!

  • Don't make the mistake of assuming turkey bacon is healthier than pork bacon. Read the labels and look for short ingredient lists (not too many artificial ingredients, preservatives, and other additives). If you're watching your sodium intake, pay attention to that too. It is also important to note that the American Institute for Cancer Research has stated the consumption of ANY processed meat could increase your risk of developing cancer. Although it is not yet clear what causes the increased cancer risk, it could be the preservatives or other chemicals commonly used during processing.

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Surprising tip: you will end up with better bacon if you add water to the skillet when cooking it on the stovetop. For large amounts of bacon, you can also prepare bacon in the oven.

  • If parmesan plays a big role in the flavor of your dish (or if you're a serious foodie or serious about avoiding additivies) it might be worth your time to track down "true" parmesan, Parmigiano Reggiano.

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • If you have too much bacon (is this even possible?) you can freeze individual slices by laying them between sheets of wax paper. Even better, you can put them on a single sheet of wax paper and roll the paper in such a way that you can just unroll it later and remove however many slices you want.

  • get more cooking tips

Green Tips

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

Disclaimer

Nutritional Information

Quickview
1351k Calories
55g Protein
75g Total Fat
113g Carbs
19% Health Score
Limit These
Calories
1351k
68%

Fat
75g
117%

  Saturated Fat
36g
229%

Carbohydrates
113g
38%

  Sugar
12g
14%

Cholesterol
251mg
84%

Sodium
2948mg
128%

Get Enough Of These
Protein
55g
110%

Vitamin C
116mg
141%

Vitamin A
4447IU
89%

Vitamin K
81µg
78%

Calcium
756mg
76%

Fiber
12g
49%

Iron
7mg
41%

Phosphorus
385mg
39%

Selenium
16µg
24%

Vitamin B6
0.46mg
23%

Vitamin B2
0.35mg
20%

Vitamin B1
0.29mg
20%

Folate
71µg
18%

Vitamin B3
3mg
17%

Vitamin E
2mg
16%

Zinc
2mg
15%

Manganese
0.27mg
13%

Potassium
458mg
13%

Vitamin B12
0.73µg
12%

Magnesium
48mg
12%

Vitamin B5
0.89mg
9%

Vitamin D
0.92µg
6%

Copper
0.12mg
6%

covered percent of daily need

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