A Neapolitan recipe for a creamy one-dish meal that is quick to prepare, enriched with egg at the end of cooking.
Cut a clove of onion and chop it.
Cut the bacon into cubes.
In a non-stick pan, sauté the onion and bacon in extra virgin olive oil.
Add the peas and a glass of water and cook for 15 minutes.
After the time is up, add more water until the peas are covered, pour in the pasta and cook directly in the pan.
While the pasta cooks, in a bowl beat the egg with salt and pepper.
At the end of cooking, turn off the heat, add the egg and the Parmesan and mix. Serve immediately.
Refrigerator
It is recommended to serve with a pinch of freshly ground black pepper.
Italia, Campania
| Energy (kcal) | 178.7 |
| Carbohydrates (g) | 22.74 |
| of which sugars (g) | 3.61 |
| Fat (g) | 6.21 |
| of which saturates (g) | 2.38 |
| Protein (g) | 8.2 |
| Fibre (g) | 2.27 |
| Salt (g) | 0.06 |
