Spaghetti with Pork Jowl Bacon and Green Peas
Created by Chef John Hing of Hog Shack Cook House
(www.hogshack.ca)
Ingredients
- package favourite spaghetti
- 5 slices Johnston's Jowl Bacon (*Johnston's Bacon will do as well)
- 2 tsp garlic minced
- ¼ cup onions diced
- 1 Tbsp olive oil
- ¼ cup fresh/frozen green peas
- 3 sprigs dill chopped
- 4 mint leaves chopped
- fried egg optional
- salt & pepper
- parmesan cheese
Instructions
- Cook pasta as directed on the package
- Cut bacon into lardons (into strips)
- Heat up pan, add a little bit of oil to start the cooking process
- Add bacon into the pan. Sauté and render till almost crispy
- Add the onion and garlic. Be careful not the burn the garlic
- Once the ingredients are nicely sautéed, add the cooked pasta and the green peas to the mixture
- Toss everything nicely. If it’s a little dry, add some of the pasta cooking liquid
- Season with salt and pepper
- Finish with the chopped dill and mint
- Served on a bowl and shave or grate Parmesan cheese
- Optional to fry an egg and put it on top of pasta
