Pasta. The greatness of pasta cannot be put into words. It is one of the most versatile ingredients, with many different shapes and forms. You can either use it in complex and luxurious dishes, or just use it simple but flavourful ones.

This recipe is one of the latter. Pasta with peas and bacon. I love the simplicity of this dish, yet it has a depth of flavours that makes your senses tingle.

I recommendusing good quality extra vergine olive oil, because it brings even more taste to this dish. Recently, my uncle and aunt went to Italy, and brought us back the most delicious and beautiful extra vergine olive oil that I had ever had the fortune of tasting. So yeah, I am absolutely hooked on proper oil now. Don’t use it in cooking though, that will not do the flavour justice and can even make it disappear.

Also, don’t go easy on the Pecorino. My favourite cheese in the whole wide world, Pecorino is a cheese made of sheep’s milk. The most common variety of the cheese is Pecorino Romano, which is the only one available in my supermarket, that comes from the island of Sardinia. Just like the other three, this variety has the Protected Designation of Origin (PDO) status, meaning that there are only several geographical locations where this product can be made and named as such. Pecorino is a hard cheese, crumbly in texture, and sharp and salty in flavour. Excellent for grating over this pasta dish.

A perfect dish for busy weekdays, when no one really wants to cook, but just wants to have a filling meal.

Buon appetito!