Fusilli in Cream Sauce with Peas and Bacon



  • 1/2 pound peas
  • 1 large red onion
  • 1 package (6 slices) of turkey bacon
  • 1 pound dried fusilli
  • 1 1/4 cup heavy cream

Chop onion. Cut bacon into strips and fry over low heat. Do not overcook or else the bacon will not meld with the pasta. Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for pasta.

In a deep 12-inch heavy skillet cook onions (with butter, oil or water) with salt and pepper to taste over moderately low heat, stirring, until softened, about 5 minutes. Stir in cream and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Remove skillet from heat.

Cook pasta in boiling water, stirring occasionally, until al dente. Drain pasta in a colander and add to sauce with peas, bacon, and salt and pepper to taste. Heat mixture over low heat, gently tossing until just heated through.

Serves 4 as a main course.


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