I was being a bum, laying around my bedroom in various positions while watching my favorite shows for hours, and I haven’t ingested anything but a detox tea I drank earlier that morning. It was about 2 PM already, so I was so starved! This was literally the first time in a couple months that I finally had a day to myself (almost like the calm before the storm that will ensue later this month and into my birth month, June). Why am I always so busy then get so bored on my one day off?!
I became more and more suspicious of this peaceful day I was having. I kept thinking that it’s too calm, too stress-free. Too quiet. Was I forgetting to do something? Perhaps, I should spend my time productively by creating more blog and Instagram content? Did I have a social obligation that day that I spaced on? As these thoughts and suspicions ran through my mind, I got even hungrier.
My stomach viciously growled at me, as if it had a mind of its own. That’s when the real hunger kicked in. I weighed my options: order out (unhealthy and would take just as long as if I were to cook something instead) or cook a quick meal (but the laziness/struggle were real!). I finally decided to just cook. How bad could it be? I haven’t created in the kitchen for a while since I’ve been so incredibly busy. But maybe the universe was telling me that I needed to take this day off to step back and treat myself to a damn good meal.
So that’s exactly what I did. I found capellini in the pantry, bacon in the fridge, and frozen peas in the freezer, and ran with it. Enter the prettiest plate of pasta I’ve ever made.
Capellini with Bacon & Peas
Simple, easy, and light.
- bacon cubed
- frozen peas defrosted
- crushed red chili flakes
- extra virgin olive oil
- onion sliced thinly
- garlic minced
- sea salt
- freshly ground black pepper
- Parmesan freshly grated
- water for boiling pasta
- reserved pasta water
In a large pot over high heat, bring water to a rolling boil for the pasta. Season pasta water generously with sea salt.
In a large pan over medium heat, cook the cubed bacon until fully cooked-through, golden, and crispy. Make sure most of the fat has rendered out of the bacon. Remove the bacon from the pan and drain on a plate lined with paper towels to remove excess grease.
Cook the capellini in the boiling water for 5 minutes or until al dente.
Meanwhile, remove most of the bacon fat from the pan and add extra virgin olive oil. Heat the pan over medium heat. Add the onions to the pan and cook until translucent and almost caramelized.
Add the garlic and crushed red chili flakes and cook until fragrant.
Add the peas to the pan and sauté until heated through.
Transfer the cooked capellini to the large pan with the peas and onions. Add reserved pasta water (about a 1.5 cups) to the pan. Turn off the heat.
Season generously with sea salt and freshly ground black pepper. Return the bacon to the pan. Toss lightly being careful not to break the pasta.
Add generous handfuls of freshly grated Parmesan and a good drizzle of extra virgin olive oil. Toss lightly again.
Serve in a bowl or plate. Top with more grated Parmesan. Enjoy!