I tried this recipe one evening when I didn't feel like boiling rice or constantly watching the timer like with classic risotto. I had a bag of risoni pasta and some leftover bacon from breakfast in the cupboard. The frozen peas were already on hand. It seemed simple and turned out hearty, without missing the rice.
Quick Info
Total time: about 20-25 minutes
Preparation time: 5 minutes
Cooking time: 15-20 minutes
Servings: 4
Difficulty: easy
Recipe type: quick main, pasta with bacon and peas
Ingredients
500 g smoked bacon
250 g risoni pasta (or orzo/risoni/risini)
250 g frozen peas
2 medium onions
100 ml dry white wine
100 ml olive oil
50 g butter
1/2 teaspoon dried thyme
1/2 teaspoon fennel seeds
a pinch of sweet paprika
salt
pepper
Preparation method
1. Cut the bacon into small cubes or strips, as preferred. Put it directly into a large pan with olive oil and cook over medium heat until it becomes brown and crispy. Stir occasionally to prevent burning.
2. While the bacon is frying, peel the onion and chop it finely. When the bacon is ready, add the onion to it, stir and let it soften without coloring too much.
3. Pour the risoni pasta over the bacon and onion. Stir and let them take on a little color for a minute or two, just enough to warm up and absorb some flavor.
4. Deglaze with the white wine. Let it cook until the wine reduces almost completely. Stir and check when it no longer smells of alcohol.
5. Add salt, pepper, a pinch of paprika, fennel seeds, and dried thyme. Mix everything together.
6. Pour in enough water to cover the mixture by about two fingers above the level. Don’t add too much, as the pasta absorbs liquid quickly.
7. Let it simmer over medium heat, uncovered, for about 10 minutes or until the pasta is cooked and the liquid has reduced. Stir often to prevent sticking.
8. 3-4 minutes before finishing, add the frozen peas directly into the pan. If needed, add a little more water.
9. When the pasta is cooked, remove from heat and add the diced butter. Stir until it melts and the dish becomes creamier.
Why I make this recipe often
It’s quick to make, doesn’t require complicated ingredients, and you can easily adapt it with what you have in the fridge. It tastes good, is filling, and is suitable when you crave something hearty but don’t want classic risotto. It works for both lunch and dinner.
Tips and variations
Tips
Use a large pan for better evaporation of the liquid.
Taste the pasta towards the end to avoid overcooking.
If you want more creaminess, don’t hesitate to add all the butter at the end.
Substitutions
You can use orzo, risoni, or another type of small pasta; there’s not much difference.
Instead of smoked bacon, pancetta or even pressed ham works, although it doesn’t give the same flavor.
You can also use red onion if you don’t have yellow onion.
Variations
If you want something lighter, you can reduce the bacon or skip the butter.
Those who prefer more flavor can add a finely chopped garlic clove, but the original recipe doesn’t contain it.
You can sprinkle a little parmesan at the end, but it’s not necessary.
Serving ideas
Serve hot, immediately after adding the butter. Warm the plates beforehand if you want to maintain the creamy texture. You can offer extra pepper or even some chopped herbs for color.
Frequently asked questions
What can I use instead of risoni pasta?
Orzo or risini are just as good. It’s important that they are small pasta shapes similar to rice.
Can I use canned peas?
Yes, but add them only at the end and don’t cook them too long, so they don’t fall apart.
Is wine absolutely necessary?
You can skip the wine if you don’t want alcohol, but it adds an interesting note to the flavor. In its absence, use a little lemon juice for acidity.
What if I don’t have fennel seeds?
You can omit them, but fennel gives a subtle flavor. It’s not a mandatory ingredient, but it adds a different nuance.
Can it be made without bacon?
You can exclude the bacon, but you should compensate with a little more butter or even a smoked plant-based alternative if you want flavor.
Nutritional values
Estimate for one serving out of four:
Approx. 600 kcal
Protein: 20-22 g
Carbohydrates: 45-50 g
Fat: 35-37 g
Most of the calories come from bacon and butter. The pasta and peas provide fiber and complex carbohydrates. Values may vary depending on the type of bacon and if you use less oil or butter.
Storage and reheating
It’s best to eat the dish fresh. If there are leftovers, keep them in the fridge, covered, for up to 2 days. When reheating, add a little water or butter to regain a creamy texture. It doesn’t freeze well, as the pasta becomes soft and the peas break down.
Quick Info
Total time: about 20-25 minutes
Preparation time: 5 minutes
Cooking time: 15-20 minutes
Servings: 4
Difficulty: easy
Recipe type: quick main, pasta with bacon and peas
Ingredients
500 g smoked bacon
250 g risoni pasta (or orzo/risoni/risini)
250 g frozen peas
2 medium onions
100 ml dry white wine
100 ml olive oil
50 g butter
1/2 teaspoon dried thyme
1/2 teaspoon fennel seeds
a pinch of sweet paprika
salt
pepper
Preparation method
1. Cut the bacon into small cubes or strips, as preferred. Put it directly into a large pan with olive oil and cook over medium heat until it becomes brown and crispy. Stir occasionally to prevent burning.
2. While the bacon is frying, peel the onion and chop it finely. When the bacon is ready, add the onion to it, stir and let it soften without coloring too much.
3. Pour the risoni pasta over the bacon and onion. Stir and let them take on a little color for a minute or two, just enough to warm up and absorb some flavor.
4. Deglaze with the white wine. Let it cook until the wine reduces almost completely. Stir and check when it no longer smells of alcohol.
5. Add salt, pepper, a pinch of paprika, fennel seeds, and dried thyme. Mix everything together.
6. Pour in enough water to cover the mixture by about two fingers above the level. Don’t add too much, as the pasta absorbs liquid quickly.
7. Let it simmer over medium heat, uncovered, for about 10 minutes or until the pasta is cooked and the liquid has reduced. Stir often to prevent sticking.
8. 3-4 minutes before finishing, add the frozen peas directly into the pan. If needed, add a little more water.
9. When the pasta is cooked, remove from heat and add the diced butter. Stir until it melts and the dish becomes creamier.
Why I make this recipe often
It’s quick to make, doesn’t require complicated ingredients, and you can easily adapt it with what you have in the fridge. It tastes good, is filling, and is suitable when you crave something hearty but don’t want classic risotto. It works for both lunch and dinner.
Tips and variations
Tips
Use a large pan for better evaporation of the liquid.
Taste the pasta towards the end to avoid overcooking.
If you want more creaminess, don’t hesitate to add all the butter at the end.
Substitutions
You can use orzo, risoni, or another type of small pasta; there’s not much difference.
Instead of smoked bacon, pancetta or even pressed ham works, although it doesn’t give the same flavor.
You can also use red onion if you don’t have yellow onion.
Variations
If you want something lighter, you can reduce the bacon or skip the butter.
Those who prefer more flavor can add a finely chopped garlic clove, but the original recipe doesn’t contain it.
You can sprinkle a little parmesan at the end, but it’s not necessary.
Serving ideas
Serve hot, immediately after adding the butter. Warm the plates beforehand if you want to maintain the creamy texture. You can offer extra pepper or even some chopped herbs for color.
Frequently asked questions
What can I use instead of risoni pasta?
Orzo or risini are just as good. It’s important that they are small pasta shapes similar to rice.
Can I use canned peas?
Yes, but add them only at the end and don’t cook them too long, so they don’t fall apart.
Is wine absolutely necessary?
You can skip the wine if you don’t want alcohol, but it adds an interesting note to the flavor. In its absence, use a little lemon juice for acidity.
What if I don’t have fennel seeds?
You can omit them, but fennel gives a subtle flavor. It’s not a mandatory ingredient, but it adds a different nuance.
Can it be made without bacon?
You can exclude the bacon, but you should compensate with a little more butter or even a smoked plant-based alternative if you want flavor.
Nutritional values
Estimate for one serving out of four:
Approx. 600 kcal
Protein: 20-22 g
Carbohydrates: 45-50 g
Fat: 35-37 g
Most of the calories come from bacon and butter. The pasta and peas provide fiber and complex carbohydrates. Values may vary depending on the type of bacon and if you use less oil or butter.
Storage and reheating
It’s best to eat the dish fresh. If there are leftovers, keep them in the fridge, covered, for up to 2 days. When reheating, add a little water or butter to regain a creamy texture. It doesn’t freeze well, as the pasta becomes soft and the peas break down.