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Serving: 4 persons 30 minutes This is a typical pasta for the family, nice and tasty, especially if you prepare it carefully. Select good fresh ingredients. • Egg Noodles: 1/2 lb. • Fresh Peas (or frozen if you cannot get fresh): 1/2 lb. • Italian Bacon or Prosciutto or just regular Bacon: 1/4 lb. • Small Onion • Parsley: option 
If you can come by italian bacon or prosciutto just slice it, otherwise pre-cook the regular bacon and break it in small
pieces. Thinly slice onion.
In a large saucepan heat oil and onion. When the onion turns soft and golden then add the bacon. Cook the bacon or prosciutto for few minutes and then add the fresh peas and cook them. Cook the peas using a cover on top so they can use their own water and keep their taste. Season with salt and pepper. In the meanwhile cook the egg noodles in the Italian way**. Drain the pasta well and mix it with peas adding also a little piece of butter. Serve ground parmesan to add on top as you please. OPTION: add thinly sliced parsley before the parmesan if you like it. Tips **Cook Pasta in the Italian Way: Use a large saucepan. Bring 4 quarts water to boil. Add salt, enough to make the water salty. It's very important to make the water salty because it transfers salt to the pasta while cooking: never add salt to the drained pasta after is already cooked. Add pasta to the salty boiling water. Stir gently. Return to boil. Boil for the time recommended on the package. Different kinds of pasta have very small different cooking time varying from 8 to 12 minutes (only talking about durum wheat). Remove from heat, drain well. |
1. Tagliatelle con I Piselli:Egg Noodles with Peas 2. Tagliatelle con gli Asparagi: Egg Noodles with Asparagus 3. Pasta con il Cavolfiore: Pasta with Cauliflower 
1. Minestrone Invernale:Winter Soup of Vegetables 2. Acquacotta: Tuscan "Cooked Water" Soup 
1. Riso con la Zucca:Rice with Butternut Squash 2. Riso agli Spinaci: Rice with Spinach 3. Risotto alla Toscana: Tuscan Risotto |
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