I so nearly called this Pig, Pea and Parmesan Pappardelle – in the interests of alliteration, of course – but to give it a comedy title would detract from this quick, easy and utterly delicious pasta recipe.

Pappardelle is an odd one, in my opinion. All pasta has the potential to be very filling, but pappardelle takes that to new heights; therefore, I urge you not to give each person 100g dried pasta as a portion – well, of course you can, but expect to have some left uneaten. Pasta, bacon, sweet peas (peas that are sweet, not the flowers – that might be all aroma and no flavour), parmesan and wilting, peppery watercress, bound together by creme fraiche. Let’s get to it.

These are the ingredients I used. You may note that I used reduced fat Creme Fraiche out of interest as much as anything. I’m still a bit on the fence about it because it’s significantly sharper than normal Creme Fraiche which has the right amount of twang for me. In the past, I’ve used normal Creme Fraiche or even double cream (although I was much meaner with it because it was so rich):

I had a bag of Marks and Spencer’s saffron pappardelle in the larder so I used that – jolly nice too! See how the saffron is rolled through it – if you’re not visiting M&S any time soon, it’s no issue; normal pappardelle is just as good – it’s what I normally use.

Bring a large pan of well salted water to the boil and add the pasta, cooking as per the packet instructions.

3 minutes before the end of its cooking time, you add the frozen peas, bring back up to the boil and boil for the additional 3 minutes, but in the meantime…
In a saute pan, dry fry the bacon pieces until crisp and well coloured. Drain off excess bacon grease if it has rendered more than you want to eat.

3 minutes left to go on the pasta, so chuck in the frozen peas

Once the pasta and peas are cooked, take 3 dessert spoons of the cooking liquid out and drain them.
Add the cooking liquid, peas and pasta to the bacon and turn to combine.

Add the watercress (use rocket if you prefer it. I don’t …blech)

Then the creme fraiche and parmesan. Check seasoning – salt and black pepper.

Stir and turn the pasta around until the watercress has wilted, the cheese melted and it has all come together as a cohesive dressing on the pasta.

Serve onto warmed platters/bowls and serve with extra parmesan grated over the top.

Lovely and as easy as… pasta.

Bacon, Parmesan and Pea Pappardelle

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160g Pappardelle (try M&S’ saffron pappardelle if you get the chance)
200g bacon pieces or lardons
200g (1½ cups) frozen peas
100g watercress, torn or chopped if desired (you could use rocket instead, if you like it)
50g   (1½ cups)  Freshly grated Parmesan (plus extra for serving)
200g  Creme Fraiche, reduced fat (or use normal Creme Fraiche, or Sour Cream or double cream)

Bring a large pan of well salted water to the boil and add the pasta. 3 minutes before the end of its cooking time, add the frozen peas, bring back up to the boil and boil for the additional 3 minutes.
Meanwhile, in a saute pan, dry fry the bacon pieces until crisp and well coloured. Drain off excess bacon grease if it has rendered more than you want to eat.

Once the pasta and peas are cooked, take 3 dessert spoons of the cooking liquid out and drain them.
Add the cooking liquid, peas and pasta to the bacon and turn to combine.
Add the watercress, creme fraiche and parmesan. Check seasoning – salt and black pepper.

Stir and turn the pasta around until the watercress has wilted, the cheese melted and it has all come together as a cohesive dressing on the pasta.

Serve onto warmed platters/bowls and serve with extra parmesan grated over the top.