\n<\/p>\n

\nI was hesitant<\/span> before to give you more “everyday” recipes. But finally, many of you ask me for ideas. So in the future I will offer you what comes to my mind in addition to the traditional recipes from around the world that I taste during my travels, as I have done so often to today. Today I’m giving you a pasta dish that’s just “al dente” with a creamy and tasty sauce with peas, crispy bacon and crunchy onion! <\/div>\n

\n<\/div>\n

<\/a>Fusilli recipe for 4 people:<\/p>\n

Onion crispy <\/span><\/b>
\n-1 onion<\/span><\/b>
\n-2 tablespoons of olive oil<\/span><\/b>
\n-sel<\/span><\/b>
\n
<\/span><\/b>
\n-300g of fusilli<\/span><\/b>
\n-2 or 3 cloves of garlic<\/span><\/b>
\n-1 tablespoon of olive oil<\/span><\/b>
\n-150g of peas (you can put more or less!)<\/span><\/b>
\n-3 tablespoons of mascarpone<\/span><\/b>
\n-8 slices of bacon<\/span><\/b>
\n-salt, ground pepper<\/span><\/b><\/p>\n

Chop onion finely.<\/i>
\n
<\/i>
\n<\/p>\n

\n
\n <\/i><\/a><\/div>\n\n
<\/i><\/div>\n
\nPlace two tablespoons of olive oil in a small skillet over moderate heat. Add the onion.<\/i><\/div>\n
<\/p>\n
\n <\/i><\/a><\/div>\n\n
<\/i><\/div>\n
\nLet cook while stirring regularly. Salt.<\/i><\/div>\n
<\/p>\n
\n <\/i><\/a><\/div>\n\n
<\/i><\/div>\n
\nThe onion will become colored and lose its water as it goes along. <\/i><\/div>\n
<\/p>\n
\n <\/i><\/a><\/div>\n\n
<\/i><\/div>\n
\nIt must be colored without burning.<\/i><\/div>\n
<\/p>\n
\n <\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nThen let it cool on a paper towel. It looks like it’s a little burned here, but it’s not. The flash must reinforce this impression, but to the taste it is absolutely delicious! <\/i><\/div>\n
\n
\n Note from Bernard:<\/span>
\n<\/b> By the way, you can put it on hummus (recipe HERE<\/a>) or on babaganoush (recipe THERE<\/a>). <\/i><\/div>\n
<\/p>\n
\n <\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nCook the bacon at pan in a base of oil to make it perfectly crispy. <\/i><\/div>\n
\n
<\/i><\/div>\n
\n <\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nFor the pasta: put the olive oil in a pan with the whole garlic cloves. You can crush them, but I like them whole too! <\/i><\/div>\n

<\/i><\/div>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nAdd the peas. I bought frozen peas. By the way, Picard makes very good ones, the “garden peas”, bigger and sweeter. These are the ones I used for the recipe!<\/i><\/div>\n
\nStir from time to time.<\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nDuring this time, cook the fusilli pasta, deducting 1 minute of cooking time from the desired result. I like them “al dente”, so I took a minute off the “al dente” time of the package… <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nOnce cooked, drain them and put them under cold water. <\/i><\/div>\n
\n
<\/i><\/div>\n
\n <\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nWhen the peas have thawed and cooked for 5-7 minutes, add the mascarpone. <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\n <\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nMix well, add salt and pepper generously. <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nAdd half the bacon cut into pieces. <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nAdd the pasta. <\/i><\/div>\n
\n
<\/i><\/div>\n
\n <\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nThen let the whole thing warm up on low heat, stirring well to distribute the cream. Since the pasta is one minute undercooked, it has some leeway before overcooking, so it will be perfect once heated by the very hot cream.<\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nServe the pasta, then add the crispy onions and the remaining bacon . <\/i><\/div>\n
\n<\/div>\n
\n <\/a><\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
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