- 1 1/2 cups grated Parmesan cheese, plus a little extra for garnish
- 1 medium onion, finely chopped
- Half a 1-pound box of rotini, rotelle, or fusilli
- 7 slices of crisp bacon
- 1/2 teaspoon olive oil
- 1 teaspoon dried basil
- 1 (8-ounce) can baby peas
- Salt and pepper, to taste
How to Make It
Bring a large pot of lightly salted water to a boil. While waiting for water to boil, grate cheese and chop onion. Drop in pasta when water reaches a rapid boil.
While pasta cooks (about 10 minutes), prepare bacon on top of stove or in the broiler. While bacon is cooking, warm olive oil in a small heated skillet. Cook onion until soft and translucent.
Drain hot pasta and pour into serving bowl. Stir in cheese, onion, basil, and peas. Crumble in 6 strips of bacon and mix gently; reserve 1 strip for garnish. Add salt and pepper as desired. Top with extra Parmesan and last strip of crumbled bacon. Serve immediately.
Variation: Use soy bacon for less fat.
Note: Parmesan cheese and bacon tend to be salty, so you may not need much salt to season this dish.