Pasta with bacon and pea sauce and Parmesan

Ingredients for 4 servings:

• 4 handfuls of pasta, e.g. small shell pasta buttons
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• 80 g bacon
• 30 g butter
• 1 dash of olive oil
• 20 g flour, preferably spaetzle or instant flour
• 200 g peas, frozen
• 50 ml cream
• 50 g Parmesan, grated
• ½ tsp pepper, freshly ground
• ½ tsp oregano
• 1 pinch of nutmeg

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Cook the pasta in a pot of lightly salted water according to the instructions. Meanwhile, dice the onions, garlic, and bacon, and grate the Parmesan cheese. When the pasta is ready, drain it, reserving some of the pasta water (approx. 200 ml) in a separate container. Set the pasta aside in a colander. Heat the butter and olive oil in the empty pot and gradually add the bacon, then the onions, and then the garlic. Sprinkle with flour and add the pasta water, stirring until you have a thick to runny sauce (at least 150 ml). Add the frozen peas and cook briefly, stirring constantly. Once the peas are tender, thicken the sauce with cream, add the Parmesan cheese, and season to taste with oregano, pepper, and nutmeg. Finally, add the pasta from the colander and mix thoroughly. If the consistency is too dry, add a little more pasta water or cream, depending on your taste.