From “Make It Tonight” by Fine Cooking. You can substitute frozen cheese tortellini if desired. Follow cooking directions on the package and do not over cook.
- Kosher salt
- 1 pound frozen gnocchi or tortellini
- 3 ounces thick-cut bacon (about 3 slices), cut into 1/2-inch-wide pieces
- 4 tablespoons extra-virgin olive oil
- 2 medium-small yellow onions, thinly sliced (about 2 cups)
- 1/2 cup frozen peas
- 1 teaspoon minced fresh thyme
- Freshly ground black pepper
- 2 tablespoons grated Parmigiano-Reggiano; more for serving
Bring a large saucepan of salted water to a boil. Cook the pasta according to package directions. Reserve 1/2 cup of the cooking water, and drain.
Meanwhile, in a large (preferably 12-inch) nonstick skillet, cook the bacon over medium heat until crispy on both sides, about 5 minutes. Transfer to a plate lined with paper towels and set aside. Pour off any fat from the skillet.
In the same skillet, heat 2 tablespoons of the oil over medium-high heat. Add the onion and cook until it begins to brown, 3 to 5 minutes. Reduce the heat to medium and continue to cook, stirring occasionally, until the onion is limp and golden brown, 10 minutes more. Stir in the peas and thyme, season with salt and pepper to taste, and transfer to a small bowl.
Wipe the skillet clean with a paper towel, and heat the remaining 2 tablespoons oil over medium-high heat. Add the pasta and cook, tossing occasionally, until they’re lightly brown, about 5 minutes. Gently stir in the onion mixture, bacon and Parmigiano, along with enough of the reserved cooking water to moisten and coat the pasta, about 4 tablespoons. Serve immediately, sprinkled with additional Parmigiano. Serves 3.
Per serving: 470 calories; 33 g fat (10 g saturated fat; 63 percent calories from fat); 35 g carbohydrates; 40 mg cholesterol; 880 mg sodium; 9 g protein; 3 g fiber.