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Paul Sorvino's recipe presumably was based on his judgment as a professional chef with a full pantry.
My version was based on what I (didn't) have on hand, and started by googling "pasta bacon cream peas". This description is inelegant, but conveys the actual order of actions and events. As described, it serves one.
Method: first, grate some pecorino romano (parmesan or another hard cheese ought to work here). Put it aside.
Mince a shallot and part of a clove of garlic. Set that aside.
Decide that it's going to be rotini rather than spaghetti because the big pasta pot is dirty. Start boiling water. [Addendum: I've now tried it with spaghetti. Rotini are better for this sauce.]
Mince 2.5 slices of bacon. Discard the bits that are all fat. Put the rest in a cold frying pan. Turn the heat on underneath it. After a minute or two, turn the heat down.
Meanwhile, the water has boiled. Put rotini in, and set timer for nine minutes.
Remove bacon to a plate covered in a clean paper towel as it reaches the golden-brown stage. If you're an expert and/or have a flat stovetop, this may happen all at once, instead of a little at a time. When all the bacon was ready, I poured off most of the fat, and turned the heat off for a couple of minutes.
Turn the heat back on under the bacon fat, and saute garlic and shallots. Pour in some cream (I used light cream because that's what I had, probably a bit over an ounce, that being what was left in the carton). Realize that you're boiling the cream, and turn the heat way down, stirring.
Throw a handful of frozen peas in with the pasta.
Add a little water to the skillet. Stir some more. Put the bacon back in the pan, stirring.
Start pouring the sauce into the bottom of a nice big bowl.
(At this point the timer goes off.) Drain pasta and peas, then add to the big bowl. Pour the rest of the sauce from the frying pan onto the pasta. Add the grated cheese.
Stir well. Serve with a glass of orange juice that you poured somewhere in the previous few minutes.
Yum.
Not only was this tasty, but it uses things that, except for the cream, we generally have on hand. And I can always get heavy cream at the shop downstairs.
My version was based on what I (didn't) have on hand, and started by googling "pasta bacon cream peas". This description is inelegant, but conveys the actual order of actions and events. As described, it serves one.
Method: first, grate some pecorino romano (parmesan or another hard cheese ought to work here). Put it aside.
Mince a shallot and part of a clove of garlic. Set that aside.
Decide that it's going to be rotini rather than spaghetti because the big pasta pot is dirty. Start boiling water. [Addendum: I've now tried it with spaghetti. Rotini are better for this sauce.]
Mince 2.5 slices of bacon. Discard the bits that are all fat. Put the rest in a cold frying pan. Turn the heat on underneath it. After a minute or two, turn the heat down.
Meanwhile, the water has boiled. Put rotini in, and set timer for nine minutes.
Remove bacon to a plate covered in a clean paper towel as it reaches the golden-brown stage. If you're an expert and/or have a flat stovetop, this may happen all at once, instead of a little at a time. When all the bacon was ready, I poured off most of the fat, and turned the heat off for a couple of minutes.
Turn the heat back on under the bacon fat, and saute garlic and shallots. Pour in some cream (I used light cream because that's what I had, probably a bit over an ounce, that being what was left in the carton). Realize that you're boiling the cream, and turn the heat way down, stirring.
Throw a handful of frozen peas in with the pasta.
Add a little water to the skillet. Stir some more. Put the bacon back in the pan, stirring.
Start pouring the sauce into the bottom of a nice big bowl.
(At this point the timer goes off.) Drain pasta and peas, then add to the big bowl. Pour the rest of the sauce from the frying pan onto the pasta. Add the grated cheese.
Stir well. Serve with a glass of orange juice that you poured somewhere in the previous few minutes.
Yum.
Not only was this tasty, but it uses things that, except for the cream, we generally have on hand. And I can always get heavy cream at the shop downstairs.
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*laugh* I love your recipe style, though I'm not much of a fan of creamy Italian sauces. Or most sauces, actually. Too much a lover of unadulterated flavors, I guess. *grin*