Creamy Bacon & Pea Sauce With Fresh Orecchiette

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat

Once hot, add your bacon lardons and cook for 5-6 min or until golden and crisp

Meanwhile, add your fresh orecchiette to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook for 4-6 min or until cooked with a slight bite

Once done, drain the orecchiette, reserving a cup of the starchy pasta water

While the orecchiette is cooking, peel and slice (don't chop!) your garlic

Chop your basil finely, including the stalks

Combine the chopped basil with 2 tbsp [3 tbsp] [4 tbsp] olive oil and a pinch of salt in a bowl – this is your basil oil

Once the bacon lardons are golden, reduce the heat to medium-high, then add the sliced garlic to the pan and cook for 1 min or until fragrant

Once fragrant, add 1 tbsp [1 1/2 tbsp] [2 tbsp] flour to the pan and cook for 1 min

Add 150ml [225ml] [300ml] milk gradually and whisk for 2 min or until a smooth, thick sauce remains

Stir half your grated Italian hard cheese (save the rest for garnish!) into the sauce with the drained orecchiette, blanched peas and 100ml [130ml] [150ml] reserved starchy pasta water

Season with a pinch of salt and pepper and give everything a good mix up until the pasta is coated in the sauce – this is your creamy bacon & pea sauce with fresh orecchiette