When you get back from a trip, you usually have two completely opposite reactions once you step into your kitchen. 1) I want “real” food. 2) I don’t want to spend a lot of time to get it because I just got off a plane with an entire children’s football team.
This was the case for me when I got back and I happened to have a bunch of random things around in my fridge and in my pantry, which was lucky. After a lot of cold food in Denmark in the form of smørrebrød (trip updates coming soon!), a big bowl of hot pasta sounded fantastic. But I had no traditional sauces or toppings around — but I did have some crème fraîche. What ended up on my plate a mere 15 minutes later was pretty awesome for some on the fly cooking.
Casarecce with Peas, Bacon, and Crème fraîche
Serves 2 reasonably… but I’d start with a salad before.
200 g casarecce or any other short, twirly pasta like gemelli or fusilli
about 100 g crème fraîche
100 g frozen peas
50 g Schinkenwürfel (or lardon, or any other ham/bacon, cubed small)
2 cloves garlic, minced
2 tbsp olive oil
basil leaves for garnish
1. Get a nice big pot of well-salted water to a rolling boil. Cook pasta according to the directions given until al dente (it took me about 10 minutes). Use a mug to reserve a bit of pasta water on the side when almost done cooking. Drain in a colander, and toss with a teensy bit of olive oil to keep the noodles separate.
2. In a separate frying pan, heat up the olive oil using medium-high heat. Chuck in the garlic and let cook for about a minute or two before adding the bacon cubes. Get this fun mixture cooking for about 5 minutes until the fat starts popping. At this point, chuck in the frozen peas and cook for a minute or two.