Ingredients
- 500 g (1 lb) spaghetti or vermicelli
- 2 bunches baby onions
- 1 tablespoon olive oil
- 4 rashers bacon, chopped
- 2 teaspoons plain flour
- 1 cup (250 ml/8 fl oz) light chicken or vegetable stock
- ½ cup (125 ml/4 fl oz) white wine
- 1 cup (160 g/5¼ oz) shelled fresh peas
- freshly ground black pepper
- fresh oregano sprigs, optional, to garnish
Method
1. Add the pasta to a large pan of rapidly boiling water and cook until just tender. Drain well in a colander, then return to the pan. While the pasta is cooking, trim the outer skins and ends from the baby onions, leaving only a small section of the green stem attached.
2. Heat the oil in a large heavy-based deep pan. Add the chopped bacon and trimmed onions and stir over the heat for 4 minutes or until golden. Sprinkle the flour lightly over the top and stir for 1 minute.
3. Combine the stock and wine in a jug and add them to the onion and bacon mixture; increase the heat and bring to the boil. Add the peas and cook for 5 minutes, or until the onions and peas are just tender 4 Grind the black pepper onto the sauce. Add the sauce to the pasta and toss gently to combine. Serve in warmed pasta bowls and garnish with fresh herb sprigs, if desired.
