Baked pasta with aubergines and bechamel
356 recipes
Baked pasta with peas, bacon and mozzarella
ingredients
servings
4
Semolina pasta
350 grams
Onions
1 unit
Extra virgin olive oil
to taste
Peas
200 grams
Smoked pork belly
80 grams
Mozzarella cheese
150 grams
Grated Parmesan cheese
100 grams
Salt
to taste
Pepper
to taste
Butter
5 knobs
UHT bechamel sauce
200 grams
first courses from Italy - Puglia
Baked pasta with peas, bacon and mozzarella
Baked pasta with peas, bacon and mozzarella
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A first course that I consider a real delicacy: Baked pasta with peas, bacon and mozzarella!
preparation
step 1
In a pan, with a little oil, brown a finely chopped onion.
step 2
Then add the peas and the cubed smoked pancetta.
step 3
Brown for a few minutes, then add a glass of water, salt and pepper and continue cooking for about 10 minutes.
step 4
Meanwhile, cook the pasta in plenty of salted water.
step 5
Drain the pasta al dente.
step 6
Transfer the pasta into a bowl, add the bacon and cooked peas, the mozzarella cheese cut into small pieces, half the grated parmesan and the béchamel and mix.
step 7
In a buttered pan, spread the seasoned pasta, sprinkle with the remaining parmesan and a few small pieces of butter.
step 8
Transfer to the oven and cook at 200 degrees for about 20 minutes (when a golden crust is formed, the pasta is ready), then remove the pan from the oven, let it stand for 5 minutes and arrange the preparation in the serving dish.
