Although I had pasta carbonara on the brain today, I wasn’t in the mood for such a rich sauce. But I was in the mood for peas in my pasta. So I simply Googled “pasta with bacon and peas” to come across Emeril Lagasse’s recipe, Pasta with Peas and Bacon. Don’t you love the internet?
I pretty much followed his recipe, except I used brown rice spaghetti instead of tortellini and rice milk instead of heavy cream, due to Bill‘s allergies; and Greek sheep’s cheese instead of Parmesan. Oh, and I threw a little white wine in after the onions were sautéed.
Simple. Easy. Pretty good. Both Bill and I felt there was something missing, however. Nutmeg? Garlic? Anyone have some suggestions?