I’m excited to share this delicious dish with you guys but before I do I want to share something that is important to me: respecting and being aware of where our meat comes from.
I am all up for a Micky D’s once in a while (and yes we can’t always control where we get our food) but it is important to remember where it comes from, and how it is raised.
Meat specifically is very important to me. Nothing stresses me out more than seeing people order those 16oz burgers you see on TV, only to waste 80 percent of it. It’s important to remember that a living thing died to feed us, and to respect that. It’s also nice to know how that being was raised so we can try our best to buy and consume meat that is raised and slaughtered ethically.
That said, I actually love meat. I grew up way up north, where half of the year we ate wild game that was hunted by our family (or in some cases even by me!). I am not a vegetarian, but I am conscious of the meat that I do eat and though I’m not always perfect either, being aware is a great start for all of us!
Ok, so thank you for staying with my during my little rant, I hope it has hit a little part of your heart so that you’ll make this next recipe with love, and organic, sulfate-free bacon (which, by the way, is SO much yummier than the other stuff and that little piggy had a much happier life!).
å_ pound of Sulfate-free organic thick bacon, cut into å_ inch dice
1 cup of fresh garden peas
1 handful of fresh parsley, chopped
18oz or large handful of fresh spaghetti
å_ cup half and half cream (for a lighter recipe)
1 egg, well beaten
1 tbsp of flour
3 tsp extra virgin olive oil
1 dash of nutmeg
Salt and freshly ground black pepper, to taste
1 cup freshly grated Parmeggiano Reggiano
*additional Parmesan for serving
*additional chopped parsley for serving
1. In a large pot of boiling water, add a dash of salt and cook spaghetti according to package instructions (or until soft, you know the drill, toss it to the wall and see if it sticks!).
2. In a pan, cook the bacon SLOWLY over a low heat until crisp; remove from pan and let dry on a paper towel to soak up the grease.
3. In a small pot bring the shucked peas to a low boil for about 60 seconds (not too long) remove from heat and run under cold water.
4. Combine cheese, salt, pepper, cream, flour and olive oil in a skillet and beat with a whisk until well blended. Cook for about 2 minutes under medium setting- just be careful NOT to boil.
5. Take the sauce off the heat, incorporate the egg and nutmeg, salt & pepper and mix until well blended.
6. Drain spaghetti and put pasta back in your pasta bowl, pour sauce on top then add the cooked bacon and chopped parsley.
7. When preparing each individual plate sprinkle fresh ground pepper, grated parmesan and a pinch of parsley for a nice presentation.
P.S. I’m curious, do you guys buy organic meat already? Any opinions on the topic?