ingredients:
- small glass of pearl onions, drained and rinsed
- 80g bacon, thinly sliced
- 200g crème fraîche
- 60g parmesan/parmeggiano cheese, grated
- 160g peas (i’m using frozen ones)
- 180g tagliatelle
- 25g butter
- juice of 1 lemon
preparation:
- heat a large pan to high heat and fry the bacon slices for about 2min
- reduce heat to medium and add the butter and let it melt
- add the pearl onions and let them simmer for 3–5min
- now, toss in the frozen peas along with 2 tablespoons of hot water, a pinch of terragon and a pinch of herbs de provence
- let it cook at a medium heat until the peas have turned dark green
- add a splash of olive oil in case they get too dry
- stir every so often
- meanwhile, put the kettle on with about 1.5l of water
- in a bowl mix the crème fraîche with the lemon juice and salt and pepper
- using the hot water, add two pinches of salt & cook the tagliatelle for about 3–4min (check instructions), then drain the water and add them to the pan
- quickly add the crème fraîche, the parmesan and stir briskly
serve on warm plates.
