This is a very satisfying meal. I’ve seen it made many ways. Some add tomato sauce, some prepare it like a soup. I love the combination of smokey American bacon and peas, if you use pancetta it changes the whole flavor profile. I also like a creamy consistency which is obtained by cooking the macaroni in the water you serve it with. Adding the grated cheese also adds to the creaminess. Strike the balance by only adding more water if you need to. Another technique I use is when I cook the peas, before adding the water and macaroni, I mash the peas up a bit with the back of my spoon. This also adds to the creaminess. You can use any small pasta you prefer, small shells, elbows, but my favorite is Ditalini. Overall, it’s a sweet savory dish that’s sure to please. Give it a try.

This dish should be neither soupy nor dry.

• 1/4 cup extra virgin olive oil
• 1/4 pound extra thick cut bacon, diced
• 1 medium onion, small dice
• 1 pound frozen peas
• 3 1/4 cup chicken or vegetable stock
• 1 teaspoons of salt
• pepper to taste
• 1 pound Ditalini pasta
• 3 ounces grated Parmigiano Reggiano Cheese

In a 5 quart pot over medium heat pour in the olive oil and diced bacon and fry for about 5 minutes. Add the chopped onion and cook another 5 minutes. Add the frozen peas and cook for 4- 5 minutes. Add the boiling stock to the pot and when it continues to boil add the salt and pepper and pasta, stir well. Cook for 7-8 minutes or until the pasta is done, stirring occasionally. Do not drain the liquid. The pasta should be not too dry or too soupy, but just enough to form a cream. Remove from the heat and stir in the grated cheese and stir well. Add more stock if too dry. The dish becomes even more creamy with the addition of the cheese. Taste for salt and serve.