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Spaghetti with Bacon, Peas, and Parmesan

Incredibly tasty spaghetti with bacon and green peas. A simple recipe that comes together fast—definitely worth making for lunch or dinner.

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Spaghetti with bacon, green peas and hard cheese
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Spaghetti with bacon, green peas and hard cheese
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 22 % 11 g
Fats 22 % 11 g
Carbohydrates 56 % 28 g
316 kcal
GI: 11 / 89 / 0
  • Dice the bacon. Crush the garlic. Chop the cilantro. Grate the cheese on the fine holes of a grater. Add salt and the spaghetti to boiling water and cook for 10 minutes. Add the frozen peas and cook 1 minute more. Fry the bacon in oil, add the garlic, and cook 3 more minutes, then remove the garlic. Add the spaghetti and peas to the pan along with 2 ladles of the pasta water. Cook for 5 minutes over medium-high heat. Add salt, pepper, cilantro, and cheese, and toss well.
  • A little about spaghetti: it's a long, round-cut pasta about 2 mm thick and usually over 13 cm long. Thinner versions are called spaghettini, thicker ones spaghettoni. It originated in Italy and is a staple of Italian cooking, often served with tomato sauce, and it's the base of countless dishes—spaghetti Napoli (with tomato sauce) or spaghetti aglio e olio (with hot olive oil and lightly fried garlic), to name two. Spaghetti was born in Naples and got its name from Antonio Viviani, who in 1842 likened it to lengths of string (spago in Italian). The town of Pontedassio near Genoa even has a spaghetti museum with hundreds of seasoning and sauce recipes, and a notarial document from 1279 confirming a pasta dish called "macaronis." The town of Gragnano near Naples, home to a famous pasta festival, is documented making "maccaroni" as far back as 1502, and today the area accounts for up to a tenth of all Italian pasta factories, shipping millions of tons worldwide.

Caloric content of the products possible in the composition of the dish

  • Dutch cheese - 352  kcal/100g
  • Swiss cheese - 335  kcal/100g
  • Russian cheese - 366  kcal/100g
  • Kostroma cheese - 345  kcal/100g
  • Yaroslavsky cheese - 361  kcal/100g
  • Altai cheese 50% fat content - 356  kcal/100g
  • Soviet cheese - 400  kcal/100g
  • Cheese 'steppe' - 362  kcal/100g
  • Uglichsky cheese - 347  kcal/100g
  • Poshekhonsky cheese - 350  kcal/100g
  • Lambert cheese - 377  kcal/100g
  • Appnzeller cheese with 50% fat content - 400  kcal/100g
  • Chester cheese with 50% fat content - 363  kcal/100g
  • Edamer cheese with 40% fat content - 340  kcal/100g
  • Cheese with mushrooms of 50% fat content - 395  kcal/100g
  • Emmental cheese with 45% fat content - 420  kcal/100g
  • Gouda cheese with 45% fat content - 356  kcal/100g
  • Aiadeus cheese - 364  kcal/100g
  • Dom blanc cheese (semi-hard) - 360  kcal/100g
  • Lo spalmino cheese - 61  kcal/100g
  • Cheese 'etorki' (sheep, hard) - 401  kcal/100g
  • White cheese - 100  kcal/100g
  • Fat yellow cheese - 260  kcal/100g
  • Altai cheese - 355  kcal/100g
  • Kaunas cheese - 355  kcal/100g
  • Latvian cheese - 316  kcal/100g
  • Limburger cheese - 327  kcal/100g
  • Lithuanian cheese - 250  kcal/100g
  • Lake cheese - 350  kcal/100g
  • Gruyere cheese - 396  kcal/100g
  • Garlic - 143  kcal/100g
  • Green peas fresh - 280  kcal/100g
  • Canned green peas - 55  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Boiled bacon - 447  kcal/100g
  • Salt - 0  kcal/100g
  • Coriander greens - 25  kcal/100g
  • Pepper - 26  kcal/100g
  • Spaghetti - 338  kcal/100g

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