hi guys welcome to the Ministry of food
I’ve got a beautiful pasta of crispy
bacon peas mint and Parmesan all my
mates absolutely love you can make it
for about seven quid and it will feed
about four to six people so it’s
absolutely fantastic great served with a
big bowl of salad stack of plates
they’ll be a bread beautiful so we need
a small bunch of mint ten slices of
smoked bacon one lemon a couple of
tablespoons of crème fraiche a little
knob of butter now I’m using tiny little
shell pack so that you can get in
supermarkets but you can use spaghetti
you can use or a cutie you can use the
little bows anything you like there’s no
rules there and a nice big bag about 300
grams of beautiful Petit Pois frozen
peas and parmesan you could use cheddar
if you’re not into it but parmesan about
130 grams happy days right that’s all
the ingredients that we need so first
things first let’s get the bacon you
need ten slices here get them on your
board
I want to slice these up into little
thin strips sharp knife smoky bacon will
give you incredible flavor and work
really really well with the peas now the
trick is when you’re doing this is you
want to get the bacon frying first so a
tiny tiny bit of olive oil in a pan just
to get things going 1 tablespoon and
then in with the bacon what I do is fry
off this bacon this will take about four
minutes okay I’m just gonna slice up the
mint I’m not even going to bother
picking it okay so I’ve got these little
pastures I’m using these little ones
these are normally for soups yeah you
can get them in all the supermarket’s
basically I did this dish for my kids I
was trying to find a way getting my kids
to eat loads of peas and then when I
get online actually this is really nice
so we’ve got a pan of boiling water you
need a good pinch of salt in there
you’re not going to eat that so but it
will stop your pasta from being dead
bland you want about 4 to 500 grams of
pasta give or take and that will serve
about four to six people give you a pass
through a stir I’m just going to pop
that lid on just to get it back to the
boil okay so the pastas cooking the
bacon is getting crispy now it’s really
important to have a nice big pan and to
get this bacon crispy we don’t want it
to be pale we don’t want it to be wobbly
we want to really get the extra flavor
from it being golden and crisp if you
look in the pan now you can see this
bacon just starting to turn the lovely
thing about pan frying is you can see
what’s happening if you think things are
running away of you take the pan off or
turn the heat down now the pastures come
up to the boil again so I want to get
rid of that lid okay you can see we’ve
got this color happening here this is
good news this is when we want to start
adding the peas only let about three
under grams of peas like that now this
is a good time you know you can see I’m
not racing around the place to grate
some cheese so about 130 grams of cheese
you can use cheddar cheese if you want
it’s not very Italian but I mean you
know let’s not be precious so I’m just
going to grate this like that think
about parmesan is you don’t really need
to use that much per person to give you
that sensation really good flavor okay
all we’ve done here is way to get that
color on the bacon okay that’ll give you
wicked flavor we’re now sort of
reheating the frozen peas nothing wrong
with frozen peas okay unless you’re
going to pick peas from your garden
right I wouldn’t waste the time buying
fresh Peas just use frozen they’re
fantastic really nutritious this pasta
because it’s so small it cooks so
quickly okay now second important bit
when you’re draining your pasta save
some of that water right because that
water is really important everyone that
I’ve met basically drains the pasta
until it’s bone-dry and that is why
British people
cook past there okay so let me show you
what’s going to happen come straight
over put your pastor in your pan also
this is why we want a big pan so you can
manage all of that stuff we’re going to
go straight in with just two tablespoons
of crème fraiche you could use single
cream just to give it that creaminess
and then we’re going to use some lemon
juice now if you’ve got a fine grater
you could use a little bit of lemon zest
because there’s great flavor from the
zest right and there’s no point in
wasting it but most importantly use the
juice so I’m just gonna cut that in half
and when you squeeze it just squeeze it
between your fingers and catch those
pips just like that now the rest of this
dish is going to come together and
literally two minutes and you know not
that there’s a rush but you know you
need a sense of urgency you can’t just
sit there sort of poking it around okay
so now we’re going to go in with our
parmesan and our mint straight in using
a spoon just move it all around if
you’ve got a bigger bowl or bigger pan
it makes this so much easier if you’re
making this in a poxy little pan you’re
gonna get in trouble so one of the best
investments for your kitchen is a large
pan now pasta is basically a sponge okay
so if it’s perfect now it will not be in
two minutes when you’re eating it so
what you’ve got to do is get some of
this cooking water right and this is
basically starchy cooking water and you
want to put some of that in there just
like a ladle
okay good pasta you want to be silky and
smooth and delicious to eat not classy
and thick okay so just by putting that
little bit of water in there allows it
to be absolutely beautiful and what
you’re looking for is that little moment
in the pan can you see that you got that
cream so quite thick sort of cream there
and that’s what’s going to surround the
pasta and that’s going to be delicious
so this is on a low heat now I’m really
happy with this another tip right
get yourself a big platter go anywhere
and get it you don’t have to spend loads
of money but having a big platter makes
everything you do look a lot better what
I will do is just put a small knob of
butter in now once you got that see that
silkiness that’s that’s what we’re
looking for see that shine I will turn
the heat off now it’s gonna ruin it
that little sticking shining sauce is
gonna be absolutely beautiful okay
so get yourself a nice big platter
platters a real good cheat because
basically when you put your food in
there it looks fantastic and there you
go
you’ve got a nice 10 15 minute pasta
right absolutely delicious so there you
go beautiful creamy pasta of peas and
smoky bacon is a winner serve it with a
salad enjoy it and don’t forget once
you’ve mastered it in your own home and
got it right and good pass it on to your
friends don’t leave it with you
pass it on and if you’re doing it in the
work place get your colleagues around
you and do the best job possible good
luck
you
I’ve got a beautiful pasta of crispy
bacon peas mint and Parmesan all my
mates absolutely love you can make it
for about seven quid and it will feed
about four to six people so it’s
absolutely fantastic great served with a
big bowl of salad stack of plates
they’ll be a bread beautiful so we need
a small bunch of mint ten slices of
smoked bacon one lemon a couple of
tablespoons of crème fraiche a little
knob of butter now I’m using tiny little
shell pack so that you can get in
supermarkets but you can use spaghetti
you can use or a cutie you can use the
little bows anything you like there’s no
rules there and a nice big bag about 300
grams of beautiful Petit Pois frozen
peas and parmesan you could use cheddar
if you’re not into it but parmesan about
130 grams happy days right that’s all
the ingredients that we need so first
things first let’s get the bacon you
need ten slices here get them on your
board
I want to slice these up into little
thin strips sharp knife smoky bacon will
give you incredible flavor and work
really really well with the peas now the
trick is when you’re doing this is you
want to get the bacon frying first so a
tiny tiny bit of olive oil in a pan just
to get things going 1 tablespoon and
then in with the bacon what I do is fry
off this bacon this will take about four
minutes okay I’m just gonna slice up the
mint I’m not even going to bother
picking it okay so I’ve got these little
pastures I’m using these little ones
these are normally for soups yeah you
can get them in all the supermarket’s
basically I did this dish for my kids I
was trying to find a way getting my kids
to eat loads of peas and then when I
get online actually this is really nice
so we’ve got a pan of boiling water you
need a good pinch of salt in there
you’re not going to eat that so but it
will stop your pasta from being dead
bland you want about 4 to 500 grams of
pasta give or take and that will serve
about four to six people give you a pass
through a stir I’m just going to pop
that lid on just to get it back to the
boil okay so the pastas cooking the
bacon is getting crispy now it’s really
important to have a nice big pan and to
get this bacon crispy we don’t want it
to be pale we don’t want it to be wobbly
we want to really get the extra flavor
from it being golden and crisp if you
look in the pan now you can see this
bacon just starting to turn the lovely
thing about pan frying is you can see
what’s happening if you think things are
running away of you take the pan off or
turn the heat down now the pastures come
up to the boil again so I want to get
rid of that lid okay you can see we’ve
got this color happening here this is
good news this is when we want to start
adding the peas only let about three
under grams of peas like that now this
is a good time you know you can see I’m
not racing around the place to grate
some cheese so about 130 grams of cheese
you can use cheddar cheese if you want
it’s not very Italian but I mean you
know let’s not be precious so I’m just
going to grate this like that think
about parmesan is you don’t really need
to use that much per person to give you
that sensation really good flavor okay
all we’ve done here is way to get that
color on the bacon okay that’ll give you
wicked flavor we’re now sort of
reheating the frozen peas nothing wrong
with frozen peas okay unless you’re
going to pick peas from your garden
right I wouldn’t waste the time buying
fresh Peas just use frozen they’re
fantastic really nutritious this pasta
because it’s so small it cooks so
quickly okay now second important bit
when you’re draining your pasta save
some of that water right because that
water is really important everyone that
I’ve met basically drains the pasta
until it’s bone-dry and that is why
British people
cook past there okay so let me show you
what’s going to happen come straight
over put your pastor in your pan also
this is why we want a big pan so you can
manage all of that stuff we’re going to
go straight in with just two tablespoons
of crème fraiche you could use single
cream just to give it that creaminess
and then we’re going to use some lemon
juice now if you’ve got a fine grater
you could use a little bit of lemon zest
because there’s great flavor from the
zest right and there’s no point in
wasting it but most importantly use the
juice so I’m just gonna cut that in half
and when you squeeze it just squeeze it
between your fingers and catch those
pips just like that now the rest of this
dish is going to come together and
literally two minutes and you know not
that there’s a rush but you know you
need a sense of urgency you can’t just
sit there sort of poking it around okay
so now we’re going to go in with our
parmesan and our mint straight in using
a spoon just move it all around if
you’ve got a bigger bowl or bigger pan
it makes this so much easier if you’re
making this in a poxy little pan you’re
gonna get in trouble so one of the best
investments for your kitchen is a large
pan now pasta is basically a sponge okay
so if it’s perfect now it will not be in
two minutes when you’re eating it so
what you’ve got to do is get some of
this cooking water right and this is
basically starchy cooking water and you
want to put some of that in there just
like a ladle
okay good pasta you want to be silky and
smooth and delicious to eat not classy
and thick okay so just by putting that
little bit of water in there allows it
to be absolutely beautiful and what
you’re looking for is that little moment
in the pan can you see that you got that
cream so quite thick sort of cream there
and that’s what’s going to surround the
pasta and that’s going to be delicious
so this is on a low heat now I’m really
happy with this another tip right
get yourself a big platter go anywhere
and get it you don’t have to spend loads
of money but having a big platter makes
everything you do look a lot better what
I will do is just put a small knob of
butter in now once you got that see that
silkiness that’s that’s what we’re
looking for see that shine I will turn
the heat off now it’s gonna ruin it
that little sticking shining sauce is
gonna be absolutely beautiful okay
so get yourself a nice big platter
platters a real good cheat because
basically when you put your food in
there it looks fantastic and there you
go
you’ve got a nice 10 15 minute pasta
right absolutely delicious so there you
go beautiful creamy pasta of peas and
smoky bacon is a winner serve it with a
salad enjoy it and don’t forget once
you’ve mastered it in your own home and
got it right and good pass it on to your
friends don’t leave it with you
pass it on and if you’re doing it in the
work place get your colleagues around
you and do the best job possible good
luck
you
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