Method
1. Cook the pastaBring a large pan of salted water to a boil. Cook your pasta of choice until al dente, then reserve 200ml of the pasta water before draining.
2. Cook the bacon
In a large pan, heat the olive oil over medium heat.
Add the bacon strips and fry until crispy and golden.
3. Add peas and pasta water
Add the frozen peas and reserved pasta water to the pan. Simmer for 2–3 minutes until the peas are heated through.
4. Build the sauce
Stir in the Opies Green Peppercorns, grated cheese, and butter. Mix continuously until a silky, loose sauce forms.
5. Finish with pasta
Add the drained pasta to the pan and toss thoroughly to coat every strand in the creamy sauce.
6. Serve
Plate the pasta and top with a small handful of rocket and an extra grating of cheese, if desired.
Ingredients
• 200g bucatini, spaghetti, or linguine
• 50g butter
• 1 tbsp olive oil
• 4 rashers smoked bacon, cut into thin strips
• 2 tbsp Opies Green Peppercorns
• Small handful of frozen peas
• 50g Pecorino or Parmesan cheese, finely grated
• 200ml pasta cooking water (reserved)
To serve
• Fresh rocket
• Extra Pecorino or Parmesan
