Fusilli & Peas with Bacon and Cheese

I think everyone needs a couple quick and easy dishes up their sleeves like this one I am showing you here today.   Pasta is probably one of the most versatile of kitchen ingredients.   It's kind of like the little black dress of cooking.  You can dress it up or dress it down, all depending on what you do with it.



Today I chose to dress it up with a deliciously rich cheese sauce . . . one which goes together very quickly on top of the stove.  In fact you could make it while you are cooking the pasta.

 

Crumbled crisply cooked bacon adds a moreishly smoky flavour which goes so well with the cheese sauce.  You don't need to use it . . .  of course  . . .  but doesn't everything taste even better with a bit of bacon added?



The peas add a touch of colour and a bit of interest to the dish.   Cheese and peas . . .  bacon and fusilli . . .  doesn't that just sound like a heavenly combination?

 

I knew you'd agree.   The fact that it's quick and simple and family pleasing just means that this is the perfect weeknight super!  Just add some crusty bread and a salad and you've got a completely deliciously quick supper that everyone will love! (Unless you are Todd that is . . .  but meh, my pasta loving heart just has to indulge itself once in a while!)

 

*Fusilli and Peas, with Bacon and Cheese*
Serves 4 to 6

(Depending on appetites)

Printable Recipe  

A basic stove top mac and cheese filled with lovely bits of crisp bacon and sweet English petit pois! 

340g of uncooked fusilli (3 cups)

450ml of milk (2 cups)

1 TBS butter

2 TBS plain flour

240g of grated cheese mix (2 cups)

(mine was a mix of strong cheddar, gouda, parmesan and mozzarella cheeses)

120g of red leicester cheese, grated (1 cup)

pinch of cayenne pepper
salt and black pepper to taste

8 slices of lean streaky bacon, cooked until crisp and chopped coarsely

a mug of frozen petit poits, unthawed 

 

Melt the butter in a large saucepan.  Whisk in the flour.  Cook over medium heat for about a minute before whisking in the milk.  Cook, whisking constantly, until it bubbles and begins to thicken.   Whisk in all of the cheese, whisking until it is melted.   Season to taste with cayenne pepper, salt and black pepper. Set aside and keep warm.


Bring a pot of lightly salted water to the boil.  Cook the pasta according to package directions, adding the frozen peas during the last minute.   Drain well and then add to the sauce along with the chopped bacon, tossing to mix all together well.  Serve immediately.

Note: I use the Red Leicester cheese to give the dish a pale orange hue . . .  but feel free to use cheddar instead if its a cheese you can't get where you live.  It will still be very tasty!