This is one of those classic local Italian restaurant dishes that make you wonder, how do they make it taste so good? The secret is finally out with this simple 20 minute pasta recipe. Made with bacon, mushrooms, fresh peas, passata and Philadelphia then finished with parmesan cheese. So good!
20 Minutes. Free Range. Family Friendly.
150g streaky bacon
150g sugar snap peas
100g button mushrooms
2 tablespoons grated parmesan
1 tub (40g) Philadelphia
Bring a pot of salted water to boil. Add pasta and cook for 8 minutes. Reserve 1/3 cup water from the pasta pot. Drain and set aside.
While the pasta is cooking, slice the mushrooms. Remove peas from their shells.
Thinly slice the bacon. Bring a frying pan to medium to high heat with a drizzle of olive oil and the bacon. Cook for 4 - 5 minutes until crispy. Add the mushrooms and peas. Cook for 3 minutes. Add the Philadelphia and reserved pasta water. Stir well then add the passatta and peas. Season with salt and pepper. Reduce to a simmer for 2 - 3 minutes. Add the pasta and stir through.
Spoon into bowls and top with parmesan.
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