Spaghetti with peas, mint and crispy bacon

  • Preparation time: 10 minutes
  • Cooking time: 20 minutes
  • Total time: 30 minutes 30 minutes

Serves: 4


4 rashers essential Waitrose smoked British bacon
350g essential Waitrose spaghetti
300g fresh or frozen garden peas
1 garlic clove
10 mint leaves
3 tbsp essential Waitrose olive oil
½ lemon, juice
4 tbsp grated essential Waitrose parmigiano reggiano


1. Grill the bacon rashers for 8-10 minutes, turning once, until crisp. Roughly chop and set aside.

2. Cook the pasta according to packet instructions, adding 100g peas 5 minutes before the end of cooking time. Meanwhile, boil the remaining peas for 6 minutes if using fresh or 4 minutes if using frozen. Drain and blitz in a food processor with the garlic, mint, oil and lemon juice. Stir in the parmigiano reggiano and season.

3. Drain the pasta, saving a cupful of cooking water. Toss the pea purée and bacon into the pasta, stirring in some of the cooking water if it seems dry. Serve with freshly ground black pepper.